Prep Time: 15 mins | Cook Time: 1 hr 45 mins | Total Time: 2 hrs | Yield: 8 Servings
I love risotto, especially this recipe! With the help of the slow cooker, it is much easier to make! You will be amazed by the combination of all the flavors. From the rice to the mushrooms, everything about this is perfect! Whether you are having guests over or just a simple family dinner, this Slow Cooker Mushroom Risotto is here to make your dining experience extra special! Don’t waste another minute not knowing how delicious this is. Enjoy!
Ingredients:
1 tsp garlic, minced
¼ c Parmesan cheese
Salt and pepper to taste
1 shallot/ ¼ yellow onion, diced
1 c peas
1 ¾ c Arborio rice
4 c chicken broth
8 ounces portabella mushrooms, thinly sliced
4 tbsp butter
Directions:
Place a skillet on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add mushrooms, garlic, and shallots into the hot skillet. Sauté for a few minutes until soft and aromatic.
Add the rice, then stir everything until well incorporated.
Apply cooking spray to the inside of the slow cooker.
Transfer the rice mixture into the prepared slow cooker and spread it evenly.
Add broth, salt, and pepper over the rice mixture, then give it a good stir until well incorporated.
Cover and seal the slow cooker, then cook the risotto for about 1 hour and 30 minutes on a high setting.
Add Parmesan cheese and peas. Stir until well blended.
Serve right away. Enjoy!
Notes:
Make sure to saute the veggies in butter to release their flavors.
I suggest you use short-grain rice for this recipe.
Cooking time depends on what type of slow cooker you are using.
Place any leftovers in an airtight container, then put them in the fridge.
Nutrition Facts:
Total Fat 7g 7% | Cholesterol 19.8mg 38% | Sodium 871.1mg 13% | Total Carbohydrate 35.9g 4% | Dietary Fiber 1.2g | Sugars 2.2g 12% | Protein 6.1g 8% | Vitamin A 72.3µg 4% | Vitamin C 3.2mg4%