Prep Time: 15 mins | Cook Time: 1 hr 45 mins | Total Time: 2 hrs | Yield: 8
Easy Mushroom Risotto made in a slow cooker. Creamy, rich, and super delicious! All the same goodness less the endless stirring for hours. With the version, all you have to do is simply dump everything in the slow cooker and leave it to cook.
This slow cooker earthy risotto will change your end game!
4 tbsp butter
8 ounces portabella mushrooms, thinly sliced
1 shallot/ 1/4 yellow onion, diced
1 tsp garlic, minced
1 3/4 c. Arborio rice
4 c. chicken broth
Salt and pepper to taste
1 c. peas
1/4 c. Parmesan cheese
How to make Slow Cooker Mushroom Risotto
Step 1: Over medium-high heat, melt the butter. Once the butter has melted, cook the mushrooms, shallots, and garlic for about minutes or until the mushrooms have browned and the liquid has evaporated.
Step 2: Add in the rice and stir to coat for about 2 minutes.
Step 3: With cooking spray, grease a slow cooker.
Step 4: Transfer the rice mixture into the prepared slow cooker.
Step 5: Pour the broth into the slow cooker. To taste, season with salt and pepper.
Step 6: Stir everything to combine, then cook for 1 hour and 30 minutes on high or until the rice is soft and the liquid is absorbed.
Step 7: Once the rice is cooked, add in the peas and Parmesan cheese. Mix well to combine.
Step 8: Enjoy hot!
Depending on the slow cooker brands, cooking time may vary a little. I used a crockpot for this recipe.
Calories Per Serving: 231 | Total Fat 7g 9% | Cholesterol 19.8mg 7% | Sodium 871.1mg 38% | Total Carbohydrate 35.9g 13% | Dietary Fiber 1.2g 4% | Sugars 2.2g | Protein 6.1g 12% | Vitamin A 72.3µg 8% | Vitamin C 3.2mg 4%