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**Slow Cooker Risotto with Mushrooms

Slow Cooker Risotto with Mushrooms

  • Cooking Time:

    1 3/4 to 2 1/2 hours
  • Servings:

    6

Ingredients

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

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!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Risotto with Mushrooms - Nutritions

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly “Mom Monday” segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Lisa Searight

Can anyone tell me if they have tried this with a LOW or SLOW and longer time period? I would like to put it on in the morning and finish it after work.

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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