• 4 T. olive oil
  • 1/2 c. onion, finely chopped
  • 1/2 c. white dry wine, such as chardonnay, divided
  • 1 1/4 c. rice, arborio
  • 3 3/4 c. chicken broth, fat-free reduced sodium (vegetarian's use vegetable broth)
  • 2 tsp. butter
  • 8 oz. mushrooms, mixed gourmet, sliced **
  • 3 T. half and half or almond milk
  • salt and pepper to taste
  • freshly grated parmesan cheese
  • ** gourmet mushrooms: such as baby bellas, shiitake and oyster

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I fell in love with risotto the first time I had it, and when I made this recipe for Slow Cooker Risotto with Mushrooms, I knew I would love it!

  1. In a large skillet, heat on medium heat 3 T. of oil.
  2. Until soft but not brown cook the onions, about 3 minutes.
  3. For one minute, add 1/4 cup wine and cook, stirring constantly.
  4. Add rice, cook and stir until the rice begins to turn translucent, about 2 minutes.
  5. Scrape rice and onion mixture into crock pot. (Set skillet aside and do not wash.)
  6. Turn crock pot to high, and add broth.
  7. Cover. Cook on High for 1 3/4 hours to 2 1/2 hours, until tender and moist but not soupy.
  8. Meanwhile, using the same skillet, heat remaining 1 T. olive oil and butter over medium heat.
  9. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid, about 4 minutes.
  10. Add remaining 1/4 cup wine, and stir and cook another minute or two to allow some of the wine to evaporate.
  11. Remove from the heat and allow to cool slightly before placing mushrooms in a microwave-safe bowl; cover and refrigerate.
  12. Just before rice is done, remove mushrooms from refrigerator and microwave, uncovered on High, until heated through, about 2 minutes.
  13. Uncover the risotto, and stir in the half-and-half (I have used almond milk as well) and salt and pepper to taste.

Serve immediately, topped with the heated mushrooms and Parmesan cheese.

Happy Crocking!

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Crock Pot Risotto with Mushrooms - Nutritions

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