Recipe For Mushroom Risotto In Slow Cooker

Hannah Hall

Slow cooker risotto is about to change the risotto making game for good. While we love love LOVE risotto, no one can honestly say they enjoy standing at the stove stirring for almost an hour in order to make dinner. Enter: slow cooker risotto.

Slow cooker comfort foods are LITERALLY the best thing to eat through the cold months. One, they're so freaking easy. Two, they're packed with flavour. And three, they're almost always saucy or stodgy in the most delicious way possible.

This Slow Cooker Risotto is all three of these things; gently frying the onions and mushrooms in butter, salt and thyme before adding them to the slow cooker means this saucy risotto is bursting with rich, umami mushroom flavours. You don't have to be a vegetarian to enjoy this ridiculously good meat-free offering.

We fry our onions and mushrooms in batches to make sure you get some delicious colour on the mushrooms. Although it might seem tempting to chuck it all in the pan at the same time, you won't get the same level of buttery toastiness if you do!

This was recipe was updated on 18 August 2021.

Makes: 4 - 6

Prep Time: 0 hours 30 mins

Cook Time: 2 hours 0 mins

Total Time: 2 hours 30 mins

4 tbsp.

butter

onions, chopped

cloves garlic, crushed

300 g

chestnut mushrooms, sliced

300 g

button mushrooms, sliced

Oil, to grease

2 tsp.

dried thyme

bay leaves

300 g

risotto rice, such as arborio

1 l

vegetable stock

Salt

Freshly ground black pepper

2 tbsp.

fresh parsley, chopped

Grated parmesan, to serve

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In a medium frying pan over a medium heat, melt 1tbsp butter. Add onions and fry, stirring occasionally, for 5 minutes. Add garlic and fry for another 5 minutes until translucent and slightly golden. Pour onions into a bowl and set to one side.
In the same frying pan, increase the heat to medium-high and add another tbsp of butter. Fry chestnut mushrooms, stirring very occasionally, until browned. Add to onions, then add a third tbsp butter to the pan and fry button mushrooms, stirring occasionally, until browned. Add thyme, oregano, bay leaves and rice. Fry for 5 minutes.
Grease the inside of slow cooker with oil. Add onions, chestnut mushrooms, and the mushroom-rice mixture. Season with salt and pepper and stir to combine. Pour over stock. Set slow cooker to high for one hour.
After one hour, stir to combine then set slow cooker for a further hour or until the rice is just tender.
Once the rice is cooked, switch off slow cooker. Stir in last tbsp butter, until the risotto turns glossy. Serve with fresh parsley and grated parmesan.

Hannah Hall

Bobbie Edsor Bobbie Edsor is Delish UK's Social Media Editor, in charge of all the mouth-wateringly good food content you see on their social media pages.

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