Healthy/ Sides and Salads/ Slow Cooker

Slow Cooker Mushroom Risotto

Cheat the time over the stove with this slow cooker mushroom risotto. Creamy, rich and easy!

If there’s any dish that’s perfect for the slow cooker, it’s risotto. The last time I made a risotto the traditional way was five years ago. I did not enjoy it. Standing over the stove top for almost 20 minutes constantly stirring is no fun.

That’s why throwing everything in the slow cooker and letting it do its own thing for an hour and a half feels so good. That’s literally all I did. No baby sitting. No hand cramps. Just set and forget.

Cheat the time over the stove with this slow cooker mushroom risotto. Creamy, rich and easy!

And you’ll end up with this rich, creamy, earthy risotto which tastes like you lovingly slaved over it at the stove top. No one will ever know the difference.

Shall we?

Cheat the time over the stove with this slow cooker mushroom risotto. Creamy, rich and easy!

I used portobello mushrooms here cause they’re my favorite. Melt the butter and sauté your onions and mushrooms until the mushrooms cook down. It’ll release a little liquid and that needs to be cooked off too. Towards the end, add in your garlic.

Cheat the time over the stove with this slow cooker mushroom risotto. Creamy, rich and easy!

Then we add some arborio rice. This short grain rice is usually what is used for a risotto. I found it easily enough at the grain aisle. If you can’t find any, sub another short grain. It won’t taste entirely the same but it’ll work.

Mix it all together and let the uncooked rice absorb the creaminess. Then transfer it to a slow cooker. Spray your slow cooker with cooking spray if it isn’t non-stick. Once the rice is added, pour in your chicken broth and add salt and pepper to taste. Then set it for an hour and a half on high.

Cheat the time over the stove with this slow cooker mushroom risotto. Creamy, rich and easy!

Time may vary a little on your slow cooker so just eyeball it, and around the end of the time I suggested, see if the liquids have been absorbed by the rice and if the rice is al dente. I didn’t try this on low heat because I’m not sure if slow cooking rice too long would make it mushy. If you do try it out on low, let us know how long it took you and the result!

Once it’s al dente, mix in the peas and shredded Parmesan cheese. You’ll want to add the peas at the tail end or the pods will split and break. They’re very fragile. On that same note, stir gently when mixing the peas!

Cheat the time over the stove with this slow cooker mushroom risotto. Creamy, rich and easy!

And that’s it! I served it with some lemon pepper salmon. Throw in a salad if that works for you. Enjoy!

PS: Wanting more mushrooms recipes? Try some mushroom Alfredo, smoky roasted mushrooms or Margherita mushroom pizza.

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Cheat the time over the stove with this slow cooker mushroom risotto. Creamy, rich and easy!

Slow Cooker Mushroom Risotto


  • Author: The Cooking Jar
  • Prep Time: 15 mins
  • Cook Time: 1 hour 45 mins
  • Total Time: 2 hours
  • Yield: 8

Ingredients

  • 4 tablespoons butter
  • 8 oz. portabella mushrooms, thinly sliced
  • 1 shallot/ 1/4 yellow onion, diced
  • 1 teaspoon garlic, minced
  • 1 3/4 cups Arborio rice
  • 4 cups chicken broth
  • Salt and pepper to taste
  • 1 cup peas
  • 1/4 cup Parmesan cheese

Instructions

  1. Melt the butter and cook mushrooms, shallots and garlic over medium high heat for 5 minutes or until mushrooms have browned and liquid has evaporated
  2. Add in rice, stirring to coat for 2 minutes
  3. Spray the slow cooker with cooking spray and add rice mixture
  4. Pour in broth and season with salt and pepper to taste
  5. Stir to combine and cook on high for 1 hour 30 minutes or until rice is tender and liquid is absorbed
  6. Once it’s cooked, stir in peas and Parmesan cheese and mix well
  7. Dish and serve hot

Notes

Cooking times may vary a little depending on slow cooker brands. Some run extremely hot. For this recipe, I used Crock-Pot.

Cheat the time over the stove with this slow cooker mushroom risotto. Creamy, rich and easy!

Cheat the time over the stove with this slow cooker mushroom risotto. Creamy, rich and easy!

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27 Comments

  • Reply
    Dorothy Dunton
    July 18, 2015 at 3:45 PM

    Hi Farah! The last time I made risotto was about a year ago – it was mushroom with sugar snap peas. And the reason(s) I haven’t made it since are exactly what you stated, too labor intensive! I am so happy to see this recipe! I will definitely be making this soon!

    • Reply
      The Cooking Jar
      July 18, 2015 at 6:00 PM

      Hi hi Dorothy! I know, right? The whole time making this I was thinking “Now this is what a slow cooker was made for!” It’s the perfect solution.

  • Reply
    Celeste
    December 19, 2015 at 11:14 PM

    Is there anything that can replace the peas?

    • Reply
      The Cooking Jar
      December 19, 2015 at 11:28 PM

      You could try spinach or leeks? If using spinach, stir it in towards the end like you will with the peas as they get tough when overcooked. If you use leeks, saute them along with the mushrooms in the first step.

      • Reply
        Laura
        December 22, 2015 at 4:37 PM

        Do you use frozen peas or fresh?

        • Reply
          The Cooking Jar
          December 24, 2015 at 3:05 PM

          I used canned green peas for this one. Since we’re adding it in towards the end, there won’t be enough residual heat to heat up and warm the frozen type. Happy cooking, Laura!

          • Laura
            December 24, 2015 at 4:38 PM

            Thank you! Hoping it turns out nicely for xmas eve dinner!

  • Reply
    Allison Kahn
    February 15, 2016 at 5:43 PM

    Thank you for sharing this recipe! I made it exactly as you instructed. It turned out delicious. I ended up needing to leave it on high for about an hour and 45 mins. One thing I think I may do differently in the future is use less butter when sautéing the mushrooms. It turned out to be a lot of butter for me and I had to cook them down for about 15 minutes in the pan. Still a wonderful recipe. Thank you again!

    • Reply
      The Cooking Jar
      February 16, 2016 at 2:44 PM

      Thanks for letting me know, Allison! Some slow cookers cook faster/slower/hotter than others. I honestly don’t know why there isn’t a standard or something. It bugs me! One thing I did learn though was that taking the lid off the slow cooker during cooking increases the cooking time needed by 20-30 minutes, so that’s always good to know. I’m glad you figured out how to customize this to your tastes the next time you make it and you’re very welcome!

  • Reply
    Marie
    February 16, 2016 at 10:57 PM

    Made this tonight. It took a bit longer but eventually liquids were absorbed. I am super picky about risotto because I don’t like it when it’s clumpy and super sticky. Unfortunately that’s what it ended up being. It was ok but I probably will not try this again.

    • Reply
      The Cooking Jar
      February 22, 2016 at 6:02 PM

      Sorry to hear that, Marie. One tip I do recommend is once it’s fully cooked, remove the lid and let it air out and breathe. It’s the same concept as cooking rice in a rice cooker. When it first comes out, the rice is stick and clumpy. I tend to remove the lid and let all the steam out, stir it all up and let it air out for 5-10 minutes. It turns out better that way.

  • Reply
    Martha Frazier Lohan
    March 31, 2016 at 4:46 PM

    I used organic brown rice and cooked for 2 hours and 15 minutes. I added frozen peas at the end with the parmesan. The rice was just a TAD underdone, but it was still very good. I also just used 3 TBS of butter, but all other measurements were right on. I also served it with sauteed broccoli and garlic in lemon, seasoned with crushed red pepper and parmesan. It was a perfect compliment. I really liked this meal. I subbed the brown rice to make it a bit healthier.

    • Reply
      The Cooking Jar
      April 13, 2016 at 3:55 PM

      Thanks for chiming in about the slight changes needed to use brown rice. It definitely takes longer to cook than others. Lemon seasoned greens sounds like the perfect light side for a rich risotto!

  • Reply
    JKL
    February 18, 2017 at 6:07 AM

    Can you tell me the equivalent weight of the rice in ounces? Thanks!

    • Reply
      Martha
      February 18, 2017 at 6:17 AM

      It works out to be 14 ounces.

  • Reply
    Brandon
    November 27, 2017 at 3:25 PM

    Does anyone know if I wanted to double this– do I need to cook it longer?

    • Reply
      The Cooking Jar
      December 6, 2017 at 1:39 AM

      I would think it would need to cook a little longer, not double the time though. Try an extra 30 minutes or so. This would also depend on your slow cooker since they tend to cook on different heat settings based on brand.

  • Reply
    Belinda
    November 30, 2017 at 11:48 PM

    Made it with brown rice and enjoyed it. Both my friend, husband and 2yo son enjoyed it too. Trying again tonight with the right rice.

    • Reply
      The Cooking Jar
      December 6, 2017 at 1:40 AM

      Nice to hear it worked out well with brown rice too. Hope you enjoyed it the second time round, Belinda.

  • Reply
    Kam
    December 20, 2017 at 10:49 AM

    I am a vegetarian. Can I use vegetable broth instead of chicken broth?

    • Reply
      The Cooking Jar
      January 29, 2018 at 5:37 PM

      Sure you can, Kam! Substituting the broth won’t break the recipe. Good luck!

  • Reply
    Ruth
    May 29, 2018 at 12:07 PM

    When you put the broth in the slow cooker does it have to be hot as in the stovetop recipes?

    • Reply
      The Cooking Jar
      May 29, 2018 at 3:17 PM

      Room temperature broth is fine, Ruth. Good luck!

  • Reply
    cara
    September 20, 2018 at 11:48 AM

    Can I cook this on low for longer?

    • Reply
      The Cooking Jar
      September 27, 2018 at 8:26 PM

      You should be able to although I personally haven’t tried it. The general rule of thumb is to double the cooking time when on low. Good luck!

  • Reply
    Jillian
    September 23, 2018 at 11:21 PM

    I have been wanted to try this recipe for a while as I love risotto but can’t be bothered with all the stirring. I made two minor modifications for a slightly better nutrient profile reducing the butter by half and omitting the cheese and replacing with 3 Tbsp nutritional yeast. My crockpot runs hot so I figured it would take less than 90 minutes and it did take only 45. It turned out great and my husband loved it. This is a keeper. thanks for sharing.

    • Reply
      The Cooking Jar
      September 27, 2018 at 8:28 PM

      I get you, the babysitting on the stove top is a huge turn off. I remember that the first time I did it the traditional way. Glad you enjoyed the results building off the recipe!

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