Slow-Cooked Mushroom Risotto

Name: Slow-Cooked Mushroom Risotto
Prep time: 15 min
Cook time: 2 h
Total time: 135 min
Cuisine: Italian
Ingredients: {'group': 'Main', 'item': '300g risotto rice'}; {'group': 'Main', 'item': '2 leeks, thinly sliced'}; {'group': 'Main', 'item': '3 garlic cloves, grated or crushed'}; {'group': 'Main', 'item': '300g mixed mushrooms, sliced (chestnut, shiitake, oyster)'}; {'group': 'Main', 'item': '200ml white wine'}; {'group': 'Main', 'item': '450ml vegetable stock'}; {'group': 'Main', 'item': '200g frozen peas, defrosted'}; {'group': 'Main', 'item': '80g parmesan, grated, plus extra to serve'}; {'group': 'Main', 'item': 'knob of butter'}; {'group': 'Seasoning', 'item': 'salt and black pepper'}; {'group': 'Garnish', 'item': 'flat-leaf parsley, roughly chopped (optional)'}

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Indulge in the creamy goodness of slow-cooked mushroom risotto, featuring tender leeks and aromatic garlic. Perfectly comforting, it's a dish to savor on chilly evenings!

530 kcal /serving 2 hrs Serves 4 Medium Italian Vegetarian

Ingredients

Metric Imperial

{'group': 'Main', 'item': '300g risotto rice'}
{'group': 'Main', 'item': '2 leeks, thinly sliced'}
{'group': 'Main', 'item': '3 garlic cloves, grated or crushed'}
{'group': 'Main', 'item': '300g mixed mushrooms, sliced (chestnut, shiitake, oyster)'}
{'group': 'Main', 'item': '200ml white wine'}
{'group': 'Main', 'item': '450ml vegetable stock'}
{'group': 'Main', 'item': '200g frozen peas, defrosted'}
{'group': 'Main', 'item': '80g parmesan, grated, plus extra to serve'}
{'group': 'Main', 'item': 'knob of butter'}
{'group': 'Seasoning', 'item': 'salt and black pepper'}
{'group': 'Garnish', 'item': 'flat-leaf parsley, roughly chopped (optional)'}

Preparation

Thinly slice the leeks and mushrooms.
Grate or crush the garlic cloves.
Defrost the peas if frozen.

Cooking

Combine the risotto rice, leeks, garlic, mushrooms, white wine, and vegetable stock in the slow cooker.
Season with 1 tsp of salt and a generous amount of black pepper.
Stir to mix.
Cook on low for 2 hours, stirring occasionally, until the rice is al dente and the liquid is absorbed.
Stir in the peas, then mix in the parmesan and butter until the risotto is creamy.
Adjust seasoning if necessary.

Plating & Serving

Divide the risotto among four plates.
Top with extra grated parmesan and a crack of black pepper.
Garnish with chopped parsley if desired.

Notes

For added flavour, finish with a grating of lemon zest. For a non-vegetarian option, top with sliced and fried chorizo.

Suggested Sides

crusty bread green salad

Nutrition per Serving

530 Calories

18.1g Protein 15% DV

78.7g Carbs 27% DV

11.9g Fat 15% DV

4.2g Fiber 11% DV

6.3g Sugars

1007mg Sodium 67% DV

29mg Cholesterol 8% DV

Health Labels

Sugar Conscious Pescatarian Gluten Free Wheat Free Egg Free Peanut Free Soy Free Fish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Kosher

* Daily Values based on a 2,000 calorie diet.

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