Recipe: Slow Cooker Vegetarian Mushroom Risotto
Prep time
Cook time
Total time
Recipe type: Slow cooker
Cuisine: Vegetarian
Serves: 4
  • 1.5 tbsp sunflower oil
  • 3 cloves of garlic, crushed
  • 1 onion, chopped
  • 200g Arborio risotto rice
  • 300ml vegetable stock
  • 30g butter
  • 225g chestnut mushrooms, sliced
  • 30g vegetarian Parmesan-style cheese, grated
  1. Heat the oil and add the onion and cook for 4 - 5 mins until soft.
  2. Add the rice and stir through so all grains are coated and cook for 2 mins.
  3. Transfer the rice and onion to the slow cooker and cover with the stock.
  4. Melt the butter in a pan and cook the sliced mushrooms for about 10 mins or until they have browned.
  5. Add the garlic to the mushrooms and cook for another minute or so.
  6. Stir the mushrooms into the rice and cook for 2 - 3 hours on low.
  7. Stir in the vegetarian Parmesan-style cheese in the last 5 minutes.
Recipe by Planet Veggie at