Prep Time: 15 mins | Cook Time: 1 hr 45 mins | Total Time: 2 hrs | Yield: 8 Servings
This recipe has always been a part of my family since I was little. I remember my grandma used to make this Slow Cooker Mushroom Risotto all the time! I am so grateful to her for sharing this recipe with me because now, I get to share it with you as well. How awesome is that? Here you go, friends! I have listed all the things you will be needing so you just have to follow them step by step and you are good to go! Okay, enough with the long introduction. It is time to go to our kitchen and start prepping. Have a wonderful day, everyone, and I hope you all love and appreciate this very simple recipe today. Don’t forget to share this recipe with your peers as well. I am sure that they are going to love it as much as we do. Enjoy!
Ingredients:
1 shallot/ ¼ yellow onion, diced
4 tbsp butter
1 ¾ c Arborio rice
Salt and pepper to taste
8 ounces portabella mushrooms, thinly sliced
¼ c Parmesan cheese
1 tsp garlic, minced
1 c peas
4 c chicken broth
Directions:
Place a skillet on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the shallots, mushroom, and garlic. Sauté until soft and aromatic.
Add rice and stir until well combined.
Apply cooking spray in a slow cooker.
Transfer the rice mixture into the prepared slow cooker and spread it evenly.
Add broth, salt, and pepper. Stir until well blended.
Cover the slow cooker and cook the risotto for about 1 hour 30 minutes on high heat.
Add Parmesan cheese and peas. Stir until well blended.
Serve hot and enjoy
Nutrition Facts:
Total Fat 7g | Cholesterol 19.8mg | Sodium 871.1mg | Total Carbohydrate 35.9g | Dietary Fiber 1.2g | Sugars 2.2g | Protein 6.1g | Vitamin A 72.3µg | Vitamin C 3.2mg
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