Mushroom risotto

This satisfying risotto has a wonderfully rich, savoury flavour. Using a slow cooker to make it saves you wearing your arm out stirring!

  • PREP
    10 minutes, plus 20 minutes soaking
  • COOK
    3 hours 10 minutes
Don’t have a slow cooker? Simmer over a low heat for about 35 minutes, adding the stock bit by bit and stirring continuously.


  • 15g dried mushrooms
  • Low-calorie cooking spray
  • 1 onion, finely chopped
  • 375g chestnut mushrooms, quartered
  • 2 garlic cloves, crushed
  • 250g dried risotto rice
  • 1.2 litres boiling vegetable stock
  • 4 tbsp plain quark
  • Small bag fresh rocket leaves, to serve


  1. Soak the dried mushrooms in 150ml boiling water for 20 minutes.
  2. Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and chestnut mushrooms and cook for 5-6 minutes, adding 1 tbsp water occasionally if the pan starts to look a little dry.
  3. Add the garlic, rice, dried mushrooms and all but the last tsp of the soaking liquid (which will be gritty) and cook for 1 minute, stirring to coat the rice well. Pour in the stock and season with freshly ground black pepper, then increase the heat to high and bring to the bo
  4. Tip the mixture into the slow-cooker pot, cover and cook on low for 3 hours or until the liquid has been absorbed and the rice is temptingly creamy. (You might need to cook it for another 15 minutes or so.) Remove from the heat, stir in the quark and top with rocket to serve.

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