This creamy and savory Slow Cooker Butter Miso Mushroom Risotto is prepared using sushi rice, garlic, spring onions, white miso paste, butter, and mixed Asian mushrooms. This comforting and flavorful butter miso risotto recipe is a hearty dinner that takes about 2 hours to prepare and can serve up to 4 people.

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Recipe Ingredients

• 1 tbsp sesame oil
• 300 g (10½ oz) sushi rice, rinsed
• 2 garlic cloves, finely chopped
• 2 spring onions (scallions), thinly sliced, white and green parts kept separate
• 4 tbsp white miso paste
• 50 g (¾ oz) butter, divided
• 400 g (14 oz) mixed Asian mushrooms, such as shiitake (stems discarded, caps sliced), shimeji, and enoki
• 50 g (¾ oz) baby spinach leaves
• Toasted sesame seeds, for garnish

How To Make Slow Cooker Butter Miso Mushroom Risotto

1. Start by prepping your rice and aromatics: Heat 1 tbsp of sesame oil in a large frying pan over medium heat. Add the rinsed sushi rice, finely chopped garlic, and the white parts of the spring onions. Stir for about a minute until the rice grains are lightly coated in oil and aromatic. Transfer this mixture to your slow cooker.
2. Mix the miso broth: In a small bowl or jug, whisk 4 tbsp of white miso paste with 750 ml (26 fl oz/3 cups) of boiling water until fully dissolved. Pour this flavorful broth into the slow cooker, making sure it covers the rice. Set your slow cooker to high and cook for 1¼ hours, stirring halfway through to ensure the rice cooks evenly.
3. Sauté the mushrooms: While the rice cooks, melt 20 g (¾ oz) of butter in the same frying pan over medium-high heat. Add the mixed mushrooms and sauté for 3 minutes, or until they begin to soften and release their earthy aroma.
4. Combine the mushrooms with the rice: Once the mushrooms are ready, tip them into the slow cooker along with 185 ml (6 fl oz/¾ cup) of boiling water. Stir everything together and cook for another 15 minutes.
5. Finish the risotto: Stir in the remaining butter, the baby spinach leaves, and another 185 ml (6 fl oz/¾ cup) of boiling water, if needed, to loosen the consistency. Cook for an additional 10–15 minutes, or until the spinach is wilted and the rice is creamy and tender with a slight bite. Taste and adjust seasoning as needed.
6. Serve and garnish: Scoop the risotto into bowls and scatter with the reserved green parts of the spring onions and a sprinkle of toasted sesame seeds for a nutty crunch. Enjoy this warm, comforting dish straight from the slow cooker.

Recipe Tips

• Perfect Rice Texture: Use sushi rice for its natural stickiness and creamy finish. Avoid rinsing too thoroughly to keep some starch that enhances the risotto’s creamy consistency.
• Mushroom Mix Matters: Experiment with other mushrooms like oyster or portobello for added depth. Dried mushrooms rehydrated in warm water can also add an intense, earthy flavor.
• Miso Flavor Adjustment: If you prefer a milder flavor, reduce the miso paste to 3 tbsp, or swap white miso for yellow miso for a subtler umami kick.
• Vegetarian Protein Boost: Add cubed tofu or edamame in the final cooking stage for added protein while keeping the dish vegetarian-friendly.
• Serving Suggestions: Garnish with chopped fresh herbs like parsley or cilantro for a vibrant finish, and serve alongside a light green salad to complement the rich risotto.

Recipe FAQs and Variations

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