This Slow Cooker Mushroom Risotto is a convenient twist on a classic Italian dish. This recipe allows you to enjoy the creamy, rich flavors of traditional risotto with minimal effort. Earthy mushrooms, fragrant garlic, and creamy Parmesan blend together in the slow cooker, making this a perfect dish for busy week nights.
Feel free to experiment with different types of mushrooms such as shiitake, oyster, or cremini for varied textures and flavors. We also like to use a blend of different varieties to maximize the flavor. You can use Carnaroli rice instead of Arborio. Any short grain rice should work if that is what is available.
Heat a skillet over medium heat. Add in the olive oil and sauté the onions until they are translucent, about 3-4 minutes. Then add the garlic and sliced mushrooms, and cook until the mushrooms are tender and have released their moisture and shrink, about 5-7 minutes.
Transfer the sautéed onions, garlic, and mushrooms to the slow cooker. Then add the Arborio rice, vegetable broth, white wine, dried thyme, and dried parsley. Stir well to combine.
Cover and cook on high for 2-2.5 hours or until the rice is tender and has absorbed most of the liquid. Stir occasionally (about once every half hour) to ensure even cooking and no sticking.
Once the rice is cooked, stir in the Parmesan cheese, heavy cream, and butter. Mix until well combined and creamy. Test the risotto and add in salt and pepper as needed.
Serve the risotto hot, garnished with fresh parsley and a drizzle of olive oil if desired.
This dish is great for week nights where you don't have a lot of energy, but you need to figure something out for dinner!
Slow Cooker Mushroom Risotto FAQS:
You will need the following ingredients:
Arborio rice, vegetable broth, white wine, mushrooms of choice, onion, garlic, olive oil, Parmesan cheese, heavy cream, unsalted butter, dried thyme, dried parsley, salt, pepper, fresh parsley
You will need the following supplies:
a slow cooker, a large skillet
Place any leftover risotto into an airtight container and refrigerate for up to 4-5 days. To reheat, place in the microwave and heat until warmed through.
This Slow Cooker Mushroom Risotto is best served hot.
Notes:
- Feel free to experiment with different types of mushrooms such as shiitake, oyster, or cremini for varied textures and flavors. We also like to use a blend of different varieties to maximize the flavor.
- Feel free to add in more mushrooms or even veggies such as peas, chopped asparagus or sun dried-tomatoes.
- Substitute Parmesan with Pecorino Romano or Asiago for a different cheese flavor.
- You can use chicken or beef broth for a meatier flavor in this risotto, if you prefer.
- Add a splash of lemon juice or zest for a fresh, tangy note.
- Stir this every half hour or so. It can start to clump and stick to the bottom once the rice cooks more.
- You can use Carnaroli rice instead of Arborio. Any short grain rice should work if that is what is available.
- We used a Chardonnay for this recipe but any dry white wine will do. If you prefer not to use wine, just add in an extra cup of broth.
Slow Cooker Mushroom Risotto
Ingredients
- 1 ½ cups Arborio rice
- 4 cups vegetable broth
- 1 cup dry white wine
- 1 ½ pounds mushrooms (baby Bella, button, or a mix), sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsps olive oil
- ½ cup Parmesan cheese, freshly grated
- ½ cup heavy cream
- 2 tbsps unsalted butter
- ½ teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Heat a skillet over medium heat. Add in the olive oil and sauté the onions until they are translucent, about 3-4 minutes.
- Add the garlic and sliced mushrooms, and cook until the mushrooms are tender and have released their moisture and shrink, about 5-7 minutes.
- Transfer the sautéed onions, garlic, and mushrooms to the slow cooker.
- Add the Arborio rice, vegetable broth, white wine, dried thyme, and dried parsley. Stir well to combine.
- Cover and cook on high for 2-2.5 hours or until the rice is tender and has absorbed most of the liquid. Stir occasionally to ensure even cooking and no sticking.
- Once the rice is cooked, stir in the Parmesan cheese, heavy cream, and butter. Mix until well combined and creamy. Test the risotto and add in salt and pepper as needed.
- Serve the risotto hot, garnished with fresh parsley and a drizzle of olive oil if desired.
Notes
- Feel free to experiment with different types of mushrooms such as shiitake, oyster, or cremini for varied textures and flavors. We also like to use a blend of different varieties to maximize the flavor.
- Feel free to add in more mushrooms or even veggies such as peas, chopped asparagus or sun dried-tomatoes.
- Substitute Parmesan with Pecorino Romano or Asiago for a different cheese flavor.
- You can use chicken or beef broth for a meatier flavor in this risotto, if you prefer.
- Add a splash of lemon juice or zest for a fresh, tangy note.
- Stir this every half hour or so. It can start to clump and stick to the bottom once the rice cooks more.
- You can use Carnaroli rice instead of Arborio. Any short grain rice should work if that is what is available.
- We used a Chardonnay for this recipe but any dry white wine will do. If you prefer not to use wine, just add in an extra cup of broth.
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