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.

Ingredients-

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.

Serve!

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.