Mushroom Risotto

Serves 4

6 Points® per serving

Ingredients

250g chesnut mushrooms
150g Arborio rice
20g dried porcini mushrooms
2 garlic cloves, finely chopped
1 onion, diced
750ml boiling water
100ml dry white wine
1 tbsp fresh parsley, chopped
1 tsp olive oil
½ tsp black pepper
A pinch of salt

Method

Step 1: Preheat the slow cooker.
Step 2: Place the dried porcini mushrooms and boiling water in a measuring jug and leave to steep.
Step 3: Meanwhile heat the oil in a large saucepan and gently fry the onion, garlic, chesnut mushrooms until softened, stirring constantly.
Step 4: Add the wine to the pan. Once reduced, add this mixture to the slow cooker with the rice and porcini mushrooms. Cook on high for approx. 1 hour and 30 minutes.

Season to taste and stir in the parsley before serving.