Many a food purist might say you can’t do a risotto in a slow cooker but they would be wrong. If your strapped for time, have a bundle of things to do and still have to make dinner; the slow cooker can be a life saver. Most recipes I do require little more then putting everything in and letting it go. This risotto recipe does require a little more prep but a lot less then if you did risotto the traditional way. The prep took me just 10 minutes and though the cooking time is longer (1 hour and a half) it is a better option when your busy especially if you did the prep earlier on in the day. This recipe is for a mushroom risotto but all flavours are possible. Ingredients serves 2: 1 cup of risotto rice, a medium onion diced, 1 or 2 garlic cloves diced, 6 medium mushrooms sliced , 2 tbsp. white wine vinegar, 500ml veg or chicken stock, olive oil
1. I used one frying pan to do the prep (cuts down on washing up) Sauté the onion and garlic till translucent. Meanwhile coat the inside of the slow cooker with olive oil and set on a high heat
2. Once the onions and garlic are done add to the slow cooker, turn the heat up on the pan and add the rice so it takes on the flavours of the pan, just like a regular risotto, add the vinegar and let it bubble till all is absorbed. Add the rice to the slow cooker
3. Add the stock to the slow cooker and add any dried herbs you might want. Stir once to make sure no rice has stuck to the bottom and then leave for between 1 and 2 hours till most of the liquid has been soaked up
4. When there is still a little liquid left to be absorbed turn the slow cooker off as the rice will continue to cook and doesn’t need any more heat (or electricity wasted on it) Sauté the mushrooms in butter and olive oil till soft then mix through the risotto
5. Serve in bowls with fresh herbs and a light side salad, this is comfort food at its best
The risotto definitely doesn’t have the same bite as when done from scratch in a pan and has a softer sticker texture but it tastes just as good and really warms you up on those cold nights. I also wanted to highlight that I love using the slow cooker because it hardly uses any electricity so its good for the environment and your pocket :D I have a electricity monitor from British Gas and it uses only 2p an hour which is way better then using the oven for meals(a whopping 30p) but unfortunately can’t compare it to the stove top as we have a gas one. I still imagine the slow cooker is cheaper then using gas.
Please share your own slow cooker recipes that you love for winter
p.s. sorry there is no final picture of the end result, this happens a lot with food posts I plan to do, I end up forgetting to take the last picture because I wanna get the food in my belly asap and only remember after I’ve finished, DOH!