Mushroom risotto

Prep 0 h : 15 m
Cook 2 h : 30 m


  • 30g butter

    200g onions, finely chopped

    125ml non alcoholic white wine

    1 litre vegetable stock

    500ml water

    10g dried porcini mushroom slices, torn

    400g Arborio rice

    60g butter, extra

    300g button mushrooms, thinly sliced

    200g swiss brown mushrooms, thinly sliced

    2 cloves garlic, crushed

    2 tsp finely chopped fresh thyme

    80g finely grated parmesan


  • Heat butter in a large frying pan; cook onion, stirring, for 5 mins or until softened.

    Add non alcoholic wine; bring to the boil.

    Boil, uncovered, until liquid is almost evaporated.

    Add stock, the water and porcini mushrooms; bring to the boil.

    Place rice in a 4.5 litre slow cooker; stir in onion mixture.

    Cook, covered, on high, about 1½ hours.

    Stir well.

    Meanwhile, heat 20g of the extra butter in same pan; cook button mushrooms, stirring occasionally, until browned.

    Remove from the pan.

    Heat another 20g butter in the same pan; cook swiss brown mushrooms, stirring occasionally, until browned.

    Add garlic and thyme; cook, stirring, until fragrant.

    Stir button mushrooms and swiss brown mushrooms mixture into the cooker.

    Cook, uncovered, on high, for 20 mins or until rice is tender.

    Stir in parmesan and remaining butter; season to taste.

    Serve topped with extra thyme and parmesan, if you like.