This is a time saver recipe. You really cannot beat a proper risotto that’s been stirred constantly in a pan but this isn’t a bad way of creating a family meal that can be cooking away while you’re busy doing other things.
1 large onion
1 leek (only the white part)
3 cloves of garlic
350g risotto rice
1 pint of vegetable stock (plus a little extra in case it’s needed)- I’m using homemade stock.
40g butter or olive oil
400g mushrooms- I’m using a mixture of chestnut and wild mushrooms
1-2 tablespoons of fresh parsley
Optional- 40g parmesan or similar hard cheese
Black pepper and salt to taste
Dice the onion, finely slice the white part of the leek and finely chop the garlic
Heat a tablespoon of oil in a pan
Add the onion, leek and garlic and cook on a medium-low heat for 5-8mins until softened. While it’s cooking wash, peel and slice the mushrooms.
Add the rice to the pan and stir to coat it in the oil for a minute
Transfer the rice and onion etc into the slow cooker and set to low
Pour in a pint of hot stock (more if you need it- until the rice is covered)
Melt the butter (or warm the olive oil) in a pan
Add the sliced mushrooms and cook for 5-10mins on a medium heat until they’re nicely browned
Add the mushrooms to the slow cooker and stir through
Pop the lid on and cook on low for 3 hours stirring half way through. If it’s looking dry towards the end add a ladle full of hot stock or water and mix through.
Finely chop the parsley and grate the cheese if you’re using it.
Add to the risotto and stir through to melt the cheese.
Note- If you find the rice isn’t fully cooked after 3 hours add a little more stock or water, take the lid off and turn up to high for 10-15mins. That should help to finish it off.