Slow cooker mushroom risotto

Soak 15g dried mushrooms in 150ml boiling water for 20 minutes. Place a deep non-stick frying pan over a medium heat and add a finely chopped onion, 375g quartered chestnut mushrooms and 2tbsp water. Cook for 5-6 minutes, stirring occasionally and adding a splash more water if it starts to looks dry. Add 2 crushed garlic cloves, 250g dried risotto rice, the dried mushrooms and all but the last teaspoon of the soaking liquid (which will be gritty) and cook for 1 minute, stirring to coat the rice well. Pour in 1.2ltr boiling vegetable stock and season well. Increase the heat to high and bring to the boil. Tip the mixture into the slow cooker, cover and cook on low for 3 hours or until the liquid is absorbed and the rice is creamy. Remove from the heat and stir in 4tbsp plain quark and a handful of rocket leaves. Divide between bowls and scatter over more rocket leaves to serve.

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