Mushroom Risotto - Slow Cooker version recipe

12 ratings Rate
  • Serves 6
  • 20 mins to prepare and 2 hrs 30 mins to cook
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Customer recipe by Helen Critchell
Added 67 months ago

Heat oil and add onion and cook for 4 - 5 mins until soft. Add rice and stir through so all grains are coated and cook for 2 mins. Transfer to slow cooker and pour in enough stock to cover. This could be more or less than the 600ml. Meanwhile, melt butter in pan and cook sliced mushrooms for about 10 mins or until they have browned and liquid evaporated. Stir mushrooms into rice and cook for 2 - 3 hours on low. Stir mid way. Stir at end of cooking and stir in Parmesan Cheese and leave to stand for 5 minutes. Serve with Parmesan shavings on top.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 3 tbsp Sunflower Oil
  • 1 Large onion, chopped
  • 400g Arborio risotto rice
  • 600ml Vegetable stock, hot
  • 60g Butter
  • 450g chestnut mushrooms, sliced
  • 45g Parmesan cheese, grated

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