Mar 25, 2014

Slow Cooker Mushroom Risotto

Did I tell you that we went vegan for a week last week? It was an eye-opening and amazing experience. I learned so much. Though I'm switching back to vegetarianism, I do want to be thoughtful about what I consume and I'm going to work on getting more plant based food into my body. I'm going to continue with almond milk for my cereal restricting dairy to yogurt and the occasional cheese. I also don't react well to several legumes, so I need to figure out a healthy balance. Hopefully I can work something out :)

Coming to today's post, mondays are slow cooker nights in our house. Yesterday I made this really simple but flavorful mushroom risotto and wanted to share the recipe!



Ingredients -

Arborio rice - 2 cups
Vegetable broth - 4 cups
Olive oil - 2 tablespoons
White wine - 1/4 cup
Garlic paste - 1 teaspoon
A herb of your choice - I used oregano but sage or basil would be great too
Salt
Pepper
Parmesan (grated) - 1/2 cup. (Use soy cheese if vegan)

Mushrooms - 1 cup, sliced
Onion - 1 small, sliced



Method :

1. Fry the onions in a sauté pan till brown.

2.Add mushrooms and saute till they are cooked. Set aside.

3. In the slow cooker - spray the insides of the slow cooker with olive oil.

4. Now add the rice, broth, oil, wine, garlic, herbs, salt and pepper. Add the mushroom onion mixture and give it a good stir.

5. Set the cooker to cook on high for 2  1/2 hours.

6. At the end of the cook time, add grated parmesan and stir.

7. Serve hot.


I'm not the great fan of the uniformity of a risotto, so I added some pine nuts to mine. I would have also LOVED to have some roasted vegetable on the side like broccoli or carrots. My husband on the other hand absolutely loves the simplicity of a risotto by itself. So this recipe works either way. Super convenient and perfect for a busy day.
I'm really enjoying the slow cooker and look forward to sharing more recipes like this!

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