Slow Cooker Brown Rice and Mushroom Risotto-Style Bake

How to make  Slow Cooker Brown Rice and Mushroom Risotto-Style Bake

Prep Time:  10 minutes        |        Cook Time:  3 Hours      |        Serves: 4

Ingredients

• 1 cup Imperial Grain arborio rice 2 cups mushrooms, sliced
• 1 onion, diced
• 2 tsp Stonemill crushed garlic
• 1 tbsp The Olive Tree extra virgin olive oil
• 3 cups Chefs' Cupboard vegetable liquid stock  
• 1 tsp Stonemill thyme leaves
• ¼ tsp Stonemill salt  
• Stonemill pepper, to taste
• ¼ cup Westacre Dairy parmesan cheese, finely shredded  
• 2 cups The Fresh Salad Co baby spinach

Method

1. Heat the olive oil in a pan over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
2. Add the sliced mushrooms and cook for 2 minutes to release their flavour. Transfer everything to the slow cooker.
3. Add the arborio rice, crushed garlic, thyme leaves, salt and pepper to taste.
4. Pour in the vegetable liquid stock and stir to combine.
5. Cover and cook on low for 3 hours, or until the rice is tender and creamy. Stir the rice halfway through, to ensure even cooking and to prevent sticking.
6. Stir in the baby spinach until wilted.
7. Add the finely shredded parmesan and fold through until creamy and well combined.
8. Serve warm.

Tip

• If the risotto becomes too thick, stir through a splash of hot stock just before serving to loosen the texture.
• Consider adding a touch of lemon juice or zest at the end to enhance the flavours.