Step 1

Heat oil in a large frying pan over medium-high heat. Cook mushrooms, stirring often, for 7-8 minutes or until golden and tender. Transfer to a bowl. Set aside until required.

Step 2

Heat the butter in the same frying pan over medium-high heat until foaming. Add onion, garlic and half the thyme. Cook, stirring, for 5 minutes or until softened. Add the wine and bring to the boil. Add stock and 500ml (2 cups) of water and bring to the boil.

Step 3

Place rice in a 4.5 litre (18-cup) slow cooker. Pour over the stock mixture and stir to combine. Cook, covered, on HIGH, for 1 hour or until rice is tender, adding chicken and mushrooms to slow cooker for the last 15 minutes of cooking time. Stir in 40g (1/2 cup) of the parmesan. Season.

Step 4

Serve the risotto immediately sprinkled with remaining cheese and thyme.