Recipes: Beef and Mushroom Risotto

So I had some arborio rice left over from my previous adventures with risotto so I decided to try a new recipe. I borrowed the base recipe from Stay at Home Mum but made some slight modifications. The boys protested when I mentioned I was going to make Italian rice so I halved the recipe and made them Tomato Chicken instead.

Mushroom beef risotto

Ingredients:

  • 1 cup arborio rice
  • 2 1/2 cups stock
  • 1/2 onion, diced
  • 1 tsp garlic powder
  • 1 tbsp butter
  • 150g button mushrooms
  • 200g beef sliced
  • parmesan

Method:

  • Turn on the slow cooker on low and add butter, onion and garlic.
  • Cook with lid on for 30 minutes.
  • Add rice and stir.
  • Add stock and continue cooking for 90 minutes, occasionally stirring.
  • Add mushrooms and beef.
  • Cook for another 30 minutes.
  • Add parmesan and serve.

Notes:

  • For the stock, I used plain water and 1 1/2 cubes of stock (one chicken, half beef). You can also use Campbell’s Real Stock.

DH and I both enjoyed it so I guess this one’s a keeper, too.