A bowl serving slow cooker mushroom risotto

Slow cooker mushroom risotto

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(38 ratings)

Prep: 30 mins Cook: 1 hr


Serves 4

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: Per serving

  • kcal346
  • fat3g
  • saturates0.3g
  • carbs67g
  • sugars5g
  • fibre5g
  • protein10g
  • salt0.53g
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  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g chestnut mushrooms, sliced
  • 1l vegetable stock
  • 50g porcini
  • 300g wholegrain rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • small bunch parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • grated vegetarian parmesan-style cheese to serve


  1. 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.

  2. 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).

  3. Cook on High for 1 hour 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.

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Comments, questions and tips

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Jess Luo's picture
Jess Luo
15th Apr, 2020
This is a great recipe worked perfectly and was super creamy and quick
4th Oct, 2019
very easy recipe. I used wholegrain basmati rice which worked well and was cooked in about 1.5 hours. Added some left over white wine to the stock and a good covering of oregano and they both added a bit of depth to the sauce. Would make it again . Serves 4 comfortably so some i the fridge to eat tomorrow!
20th Mar, 2019
Tastes great, but needs 1.5 - 2 hours in the slow cooker to cook the rice
Kaylene Fish's picture
Kaylene Fish
8th Jan, 2019
This was tasty, however the cooking method did not work for me. It needed a lot longer in the slow cooker so I ended up putting it in the pot after 1hr20. Added peas and spinach. I’ll try put it in the slow cooker for 2-3 hours next time.
2nd Jan, 2019
Mine took nearer to 1.5hours in slow cooker - tastes lovely!
18th Nov, 2018
Going against the grain to say I liked this and the recipe worked. I just used chestnut mushrooms and added some celery and mixed frozen veg and it was a good lunch. The timing was perfect (I had my slow cooker on high for 20 mins before adding ingredients).
18th Sep, 2018
Totally agree with previous comments. I ended up throwing it away and having toast!
18th Nov, 2017
I agree with the previous comments about it taking so long however, the taste is worth it! If you like really creamy and mushroomy risotto, it's worth the effort!
5th Nov, 2017
I haven't made this because instincts tell me this is never going to work. Also, the prep time before adding to the slow cooker negates the point of taking advantage of slow cooking where you chuck it in and leave it. Make a proper risotto in 25mins. It will be much nicer
2nd Nov, 2017
Couldn’t have said it better than the first person who reviewed this! Had it cooking for nearly 2 hours and I still had uncooked crunchy rice and soggy veg.


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