Mushroom risotto

Mushroom risotto
Prep time
Cook time
Total time
  • 30grams butter
  • 1 large onion chopped finely
  • ½ cup white wine
  • 1 litre vegetable stock
  • 2 cups water
  • 400g sliced mushrooms
  • 2 cups arborio rice
  • 2 cloves garlic crushed
  1. Heat 30g butter in large frying pan, cook onion until softened add wine bring to boil uncovered until liquid is evaporated. Add stock the water and mushrooms bring to boil
  2. Place rice in slow cooker then add onion mixture cook covered on high for 1½ hours stir well add garlic and cook for another 20 mins covered or until rice goes soft.
  3. Stir with desired meat (optional)