Slow cooker mushroom risotto

A piece of cake on a plate Low-Fat Vegetarian Recipes

Preparation and cooking time

  • Prep:30 mins
  • Cook:1 hr
  • Easy
  • 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

Nutrient Unit
kcal 346
fat 3g
saturates 0.3g
carbs 67g
sugars 5g
fibre 5g
protein 10g
salt 0.53g


  • 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
Mushroom stroganoff


  • STEP 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.

  • STEP 2
Easy soup maker lentil soup

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).

  • STEP 3
Hearty lentil one pot

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.

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