SLOW-COOKER MUSHROOM RISOTTO

READY IN 3½ HOURS

✣ 15g dried mushrooms

✣ 1 onion, finely chopped

✣ 375g chestnut mushrooms, quartered

✣ 2 garlic cloves, crushed

✣ 250g dried risotto rice

✣ 1.2ltr boiling vegetable stock, made with 1 stock cube

✣ 4tbsp plain quark

✣ Small bag of rocket leaves

✣ Mixed-leaf salad, to serve

1

Soak the dried mushrooms in 150ml boiling water for 20 mins. 2

Place a deep non-stick frying pan over a medium heat and add the onion, chestnut mushrooms and 2tbsp water. Cook for 5-6 mins, stirring occasionally and adding a splash water if the pan starts to look a little dry. 3

Add the garlic, rice, dried mushrooms and all but the last teaspoon of the soaking liquid (which will be gritty) and cook for

1 min, 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 boil. 4

Tip the mixture into the slow cooker pot, cover and cook on low for 3 hrs or until the liquid has been absorbed and the rice is creamy. (You may need to cook it for another 15 mins or so.) Remove from heat and stir in the quark and half of the rocket. Divide between bowls and scatter over the remaining rocket and serve with the salad. TIP Don’t have a slow cooker? Simmer in a pan over a low heat for about 25 mins, adding the stock bit by bit and stirring often.