Slow Cooker Mushroom Risotto Recipe

Name: Slow Cooker Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups uncooked arborio rice; 1/4 cup olive oil, divided; 1/2 cup white wine, divided (such as Chardonnay); 3 3/4 cups chicken broth; 1/2 cup shallot, chopped; 1 tablespoon butter; 4 ounces porcini mushrooms, chopped; 4 ounces cremini mushrooms, chopped; 2 teaspoons fresh thyme (optional) or 1 teaspoon dried thyme (optional); kosher salt; black pepper; 3 tablespoons half-and-half; 1/2 cup shredded parmesan cheese; 1 tablespoon parsley, chopped

Servings: persons

1 1/4 cups uncooked arborio rice
1/4 cup olive oil, divided
1/2 cup white wine, divided (such as Chardonnay)
3 3/4 cups chicken broth
1/2 cup shallot, chopped
1 tablespoon butter
4 ounces porcini mushrooms, chopped
4 ounces cremini mushrooms, chopped
2 teaspoons fresh thyme (optional) or 1 teaspoon dried thyme (optional)
kosher salt
black pepper
3 tablespoons half-and-half
1/2 cup shredded parmesan cheese
1 tablespoon parsley, chopped

1
In a large skillet, heat 3 tablespoons oil over medium heat. Add shallots and cook until just soft, but not brown, about 3 minutes. Add 1/4 cup wine and cook, stirring constantly, for 1 minute. Add rice and stir and cook until it begins to turn translucent, about 2 minutes. Stir in thyme. Scrape rice and onion mixture into slow-cooker. (Set skillet aside and do not wash.) Turn slow-cooker to high and add broth. Cover and cook on high until tender and moist but not soupy, about 1 3/4 hours to 2 1/2 hours.
2
Meanwhile, using the same skillet, heat remaining 1 tablespoon oil and butter together over medium heat. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid, about 4 minutes. Add remaining 1/4-cup wine and stir and cook another minute or two to allow some of the wine to evaporate. Remove from the heat and allow to cool slightly, before placing the mushrooms in a microwave-safe bowl, cover and refrigerate. Just before rice is done, remove mushrooms from refrigerator and microwave, uncovered on high, until heated through, about 2 minutes.
3
Uncover the risotto and stir in the half and half, parmesan, salt and pepper to taste. Top with the heated mushrooms and sprinkle top with chopped parsley.

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cups uncooked arborio rice, 1/4 cup olive oil, divided, 1/2 cup white wine, divided (such as Chardonnay), 3 3/4 cups chicken broth, and more.

Yes, Slow Cooker Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Mushroom Risotto

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