Slow Cooker Mushroom Risotto

No need to stand and stir!

Ingredients

• 4 Tbsp Butter.
• 2 Onions, chopped finely.
• 2 Cloves of Garlic, crushed.
• 300g Chestnut Mushrooms, sliced.
• 300g Button Mushrooms, sliced.
• 2 Tsp Oil to oil slow cooker pan.
• Dried Thyme and Oregano to taste. Careful!
• 300g Risotto rice, such as Arborio.
• 1 Ltr Vegetable stock
• 2 Tbsp fresh parsley, chopped.
• Grated Parmesan to serve.

Method

1. Melt 1 Tbsp butter in a deep pan.
2. Add onions and fry for 5 minutes.
3. Add garlic and fry for further 5 minutes until slightly golden.
4. Oil the inside of the slow cooker with the oil. Pour onion/garlic into slow cooker.
5. In same pan add another 1 Tbsp of butter, fry the chestnut mushrooms until browned, add to slow cooker.
6. Add third Tbsp butter to pan and fry button mushrooms until browned.
7. Add thyme, oregano and rice. Fry for 5 minutes. Add to slow cooker.
8. Pour over the stock and cook on High for one hour.
9. After one hour stir to combine ingredients then cook for further one hour.
10. Check the rice is softened then switch off the slow cooker.
11. Stir in the last Tbsp butter, until the Risotto turns glossy.
12. Serve with fresh parley and Parmesan.