How many servings does this recipe make?

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

What ingredients do I need for Slow Cooker Mushroom Risotto ?

You need 12 ingredients. The key ingredients include: 2 T olive oil, 1 C diced onion, 1 1/2 C arborio rice, 1/4 C white wine, and more.

Is Slow Cooker Mushroom Risotto suitable as vegetarian?

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

How do I store leftover Slow Cooker Mushroom Risotto ?

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

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: 2 T olive oil; 1 C diced onion; 1 1/2 C arborio rice; 1/4 C white wine; 5 C chicken broth; 2 C sliced mushrooms - baby bells or white; 1/3 C sun dried tomatoes diced; 1 C diced ham; 2 T butter; 1 T fresh minced parsley or basil; salt and pepper to taste; 3-4 T grated parmesan cheese

Try this homemade Slow Cooker Mushroom Risotto recipe the whole family will love. Made with olive oil, onion, arborio rice and white wine. Easy step-by-…

This Slow Cooker Mushroom Risotto relies on simple, everyday ingredients such as t olive oil, c diced onion, c arborio rice and c white wine. It comes together quickly and makes 4 servings, at about 2104 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

2104

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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Slow Cooker Mushroom Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions