Butter miso mushroom risotto


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 55

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

A modern Japanese twist on an Italian classic. This versatile risotto can also be made with other vegetables, such as pumpkin and snow peas.


  • 1 tablespoon sesame oil
  • 300 g (10½ oz) sushi rice, rinsed


Heat the oil in a large frying pan over medium heat. Add the rice, garlic and the white parts of the spring onions and stir for 1 minute until the rice grains are well coated. Transfer to the slow cooker.

Whisk the miso paste with 750 ml (26