No need for constant stirring with our low-fat, low-calorie mushroom risotto made in a slow cooker. Heat the what to serve with risotto 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. 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. Cook on High for 3 hours, stirring halfway.
If it needs a little more liquid stir in a splash of stock. Stir in the parsley and season. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This baked arancini recipe is spectacular for entertaining! Leftover risotto is wrapped around cheese, rolled in bread crumbs, and baked until golden brown. These baked arancini balls are spectacular for entertaining! Leftover risotto is wrapped around cheese, rolled in bread crumbs and baked until golden brown.