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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:



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!

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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
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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