Yes! I just kind of made it up myself, chopped onions and mushrooms and cooked them in two separate pans with fry light, after they have softened I added the risotto rice to the pan with the onions and cooked until they had gone translucent (about 5 mins) I then transferred all of this to the slow cooker and covered with a load of chicken stock, a good bit of chopped garlic and salt & peppar - put it on medium - high heat for 2-3 hours
Half way through I gave it a good stir and added frozen peas, sweetcorn and some bigger cuts of mushroom
Then at the end I mixed in spinach and healthy extra Parmesan - 30g goes a long way!
For the bread I mixed garlic & fresh parsley with flora light and melted it, spread it on the whole meal bread and a light sprinkle of Parmesan and under the grill
Also sprinkled some Parmesan over the risotto