RISOTTO IN SLOW COOKER RECIPES

Name: Slow cooker mushroom risotto
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 onion, finely chopped; 1 tsp olive oil; 250g chestnut mushrooms, sliced; 1l vegetable stock; 50g porcini; 300g wholegrain rice; small bunch parsley, finely chopped; grated vegetarian parmesan-style cheese to serve

SLOW COOKER MUSHROOM RISOTTO RECIPE - BBC GOOD FOOD

Slow cooker mushroom risotto recipe - BBC Good Food image

No need for constant stirring with our low-fat, low-calorie mushroom risotto made in a slow cooker. Sprinkle with parmesan for a comforting veggie meal

Provided by Good Food team

Categories Dinner, Main course, Supper

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 8

Ingredients

1 onion, finely chopped
1 tsp olive oil
250g chestnut mushrooms, sliced
1l vegetable stock
50g porcini
300g wholegrain rice
small bunch parsley, finely chopped
grated vegetarian parmesan-style cheese to serve

Steps:

Heat the slow cooker if necessary. Fry the onion in the oil in a frying pan with a splash of water for 10 minutes or until it is soft but not coloured. Add the mushroom slices and stir them around until they start to soften and release their juices.
Meanwhile pour the stock into a saucepan and add the porcini, bring to a simmer and then leave to soak. Tip the onions and mushrooms into the slow cooker and add the rice, stir it in well. Pour over the stock and porcini leaving any bits of sediment in the saucepan (or pour the mixture through a fine sieve).
Cook on High for 3 hours, stirring halfway. and then check the consistency – the rice should be cooked. If it needs a little more liquid stir in a splash of stock. Stir in the parsley and season. Serve with the parmesan.

Nutrition Facts : Calories 346 calories, FatContent 3 grams fat, SaturatedFatContent 0.3 grams saturated fat, CarbohydrateContent 67 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 5 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.53 milligram of sodium

SLOW-COOKER MUSHROOM BARLEY RISOTTO RECIPE | FOOD NETWORK ...

Slow-Cooker Mushroom Barley Risotto Recipe | Food Network ... image

This entree is vegetarian, but the mushrooms make it hearty enough for non-vegetarians too. The flavors are perfect for the colder weather of fall.

Provided by Food Network Kitchen

Categories main-dish

Total Time 3 hours 20 minutes

Prep Time 10 minutes

Cook Time 3 hours 10 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound cremini mushrooms, sliced
1 1/2 cups pearl barley
4 sprigs fresh thyme
8 ounces carrots, finely chopped
3 cups lower-sodium vegetable broth
1 ounce Parmesan, grated (2/3 cup)
1 tablespoon sherry vinegar
1/4 cup chopped fresh flat-leaf parsley

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.

Nutrition Facts : Calories 435 calorie, FatContent 10 grams, SaturatedFatContent 2.5 grams, CholesterolContent 6 milligrams, SodiumContent 690 milligrams, CarbohydrateContent 75 grams, FiberContent 16 grams, ProteinContent 14 grams, SugarContent 8 grams

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