• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Home About Contact

The Cooking Jar

Cooking made easy

  • Recipe Index
  • Course
    • Appetizers
    • Breakfast
    • Casseroles
    • Dips and Sauces
    • Main Dishes
    • Quick and Easy
    • Sides and Salads
    • Soups and Stews
  • Ingredient
    • Beef
    • Chicken
    • Pasta
    • Seafood
  • Method
    • Air Fryer
    • Oven
    • Sheet Pan
    • Slow Cooker
    • Stovetop
Home About Contact
  • Appetizers
  • Breakfast
  • Casseroles
  • Dips
  • Main Dishes
  • Quick and Easy
  • Sides
  • Soups
Home » Course » Sides and Salads

Slow Cooker

Slow Cooker Mushroom Risotto

Published: July 18, 2015   |   Updated: October 24, 2021   |   45 Comments

Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy for more details.

Pin34K
Share180
Reddit
Email
34K Shares
Some slow cooker mushroom risotto in a white bowl.
Mushroom risotto in a slow cooker.
Some slow cooker mushroom risotto in a white bowl.

Cheat the time over the stove with this slow cooker mushroom risotto. No more babysitting and endless stirring for hours. Just set and forget and come back to a creamy and rich 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 risotto the traditional way was five years ago. I did not enjoy it. Standing over the stovetop 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 babysitting. 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 stovetop. No one will ever know the difference. Let’s start cooking.

SLOW COOKER MUSHROOM RISOTTO RECIPE TIPS

I used portobello mushrooms for this recipe because they’re my favorite but you can use others. 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.

Then we add some arborio rice. This short-grain rice is usually what is used for 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.

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

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.

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!

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

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 they might split. They’re very fragile. On that same note, stir gently when mixing the peas!

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

MORE MUSHROOM RECIPES TO TRY

  • Mushroom Alfredo
  • Smoky Roasted Mushrooms
  • Chicken in Creamy Mushroom Sauce
  • Margherita Mushroom Pizza

Did you make this recipe? Rate it!

♡ If you liked this recipe, giving it a star rating ★★★★★ in the comments below really helps! For more recipes, subscribe to my newsletter or follow me on Facebook, Instagram and  Pinterest.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Some slow cooker mushroom risotto in a white bowl.

Slow Cooker Mushroom Risotto


★★★★

4 from 11 reviews

  • Author: The Cooking Jar
  • Total Time: 2 hours
  • Yield: 8 1x
Print Recipe
Pin Recipe

Description

Cheat the time over the stove with this slow cooker mushroom risotto. Enjoy a homecooked, rich, creamy and easy-to-make risotto.


Ingredients

Units Scale
  • 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.

  • Prep Time: 15 mins
  • Cook Time: 1 hour 45 mins

Did you make this recipe?

Let me know how it turned out for you! Leave a comment below or share a photo of the recipe on Instagram by tagging @cookingjar

posted in: Sides and Salads, Slow Cooker

Previous
Slow Cooker Shredded Beef Tacos
Next
Cheesy Hot Italian Sausage Pasta Bake

Reader Interactions

    Leave a Comment Cancel reply

    Share your thoughts and rate the recipe!
    Your email address will not be published. Required fields are marked with *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments & Reviews

  1. Serena says

    February 17, 2022

    Hello! This recipe looks fantastic. I would love to add shrimp into this – would you be able to advise on at what point to add the shrimp? My shrimps are frozen, but I can add them frozen or thawed. Thanks!

    Reply
    • The Cooking Jar says

      February 17, 2022

      Hey Serena. I would thaw your shrimp and add it in 20 minutes before the end of cooking time while it’s cooking on high in step 5. Shrimp doesn’t need much time at all to cook. Once it’s cooked it will be opaque and pink. Good luck and let me know how it turns out!

      Reply
      • Serena says

        February 17, 2022

        Thank you so so much, I am making this for my family’s dinner tonight, can’t wait! I will report back! 🙂

        Reply
  2. Mandi says

    January 3, 2022

    Made this last night, tasted fantastic .. I left out the peas. It did take a little over 2 hours on high, but well worth it! Thank you for another great recipe, I am hooked!

    ★★★★★

    Reply
    • The Cooking Jar says

      January 10, 2022

      You’re very welcome, Mandi 🙂 Thanks for trying this one out and for sharing!

      Reply
  3. Carol Mackey says

    December 24, 2020

    Going to try this, but had a question or two before I did:
    1- Are you using a gas stove? I’m concerned about burning the garlic and shallots before the mushrooms brown, if all are put in the skillet at the same time on an electric stove set at med. high.
    2- You mentioned handling the peas gently “ because the _pods_ are delicate and might split” (sic). What pods? I can see no pods, simply peas. $o, do you mean the _skins_ of the individual peas will split? If you use frozen peas and add them a little sooner, they will defrost and warm through nicely. I add them to many dishes that way. The residual heat is enough to heat them through and they are blanched before they are frozen, so are partially cooked. Just use loose-packed, individually flash-frozen peas, not the ones in a block. The color is brighter nd they taste fresher than canned too-and there is no extra salt added to your dish. TIA for your help!

    Reply
    • The Cooking Jar says

      December 24, 2020

      Hey Carol. I had an electric when I made this recipe. If you’re a little worried about the aromatics burning, feel free to add them in after. I did not have that problem on an electric. Also because the liquid from the mushrooms kept the aromatics from searing directly on the pan until it cooked down.

      Yes, I meant the peas splitting. Belatedly realized peas in a pod actually are a thing, so I’m gonna change that part of the blurb soonish. Thanks for being one of the few that read the blurb; it takes time and effort to write so I’m glad when someone actually takes the time to read! Good luck!

      Reply
  4. lex says

    October 25, 2020

    Not sure what is up with my slow cooker, but this took about 3 hours to cook completely, give or take 20 minutes! But the end result was super tasty and this was so easy 🙂 I think it was just an issue with my own crockpot.

    ★★★★

    Reply
    • The Cooking Jar says

      November 1, 2020

      Yikes, that’s quite long! It’s such a bummer that there isn’t a standard to crock pots and their heat settings. But I’m glad it turned out okay in the end for you!

      Reply
  5. Lisa says

    September 16, 2020

    I plan to cook this recipe next week! Do you think I could add red wine to it?

    Reply
    • The Cooking Jar says

      September 16, 2020

      You should be able to. Just subtract the amount of red wine you add from the chicken broth, as being in the slow cooker it has no way of evaporating. Keep that in mind when you decide how much red wine to add in terms of flavor. It will not cook off. You’ll want to keep the liquid measurements as close to the recipe as possible to get the right consistency.

      Reply
« Older Comments

Primary Sidebar

Grilled shrimp on plate.
Farah - Author of The Cooking Jar.

Here at The Cooking Jar you'll find recipes that focus on practical everyday food using everyday ingredients. Each recipe is tried and true from my kitchen to yours. Happy cooking!

More About Me
The Cooking Jar eBook - Readers Favorite Recipes.
The Cooking Jar eBook - Readers Favorite Recipes.

FREE eCookbook!

Subscribe to the newsletter + get a free copy of our most popular recipes!

Thank you!

Check your email to confirm and activate your subscription.

Kitchen Essentials - The Basics.

Warm Up This Winter

  • Meatball pasta bake in a white casserole dish.
    Meatball Pasta Bake
  • Slow cooker creamy tortellini soup in a white bowl.
    Slow Cooker Creamy Tortellini Soup
  • Sour cream beef noodle casserole in a white casserole dish.
    Sour Cream Beef Noodle Casserole
  • A bowl of slow cooker chicken gnocchi soup topped with cracked black pepper.
    Slow Cooker Chicken Gnocchi Soup
  • Spinach and artichoke ravioli bake in a white casserole dish.
    Spinach and Artichoke Ravioli Bake
  • Shredded slow cooker chicken and gravy in a crock pot topped with chopped fresh parsley.
    Slow Cooker Chicken and Gravy
  • Featured On
  • Buzzfeed Logo.
  • the kitchn Logo.
  • delish Logo.
  • The Huffington Post Logo.
  • CountryLiving Logo.
The Cooking Jar eBook - Readers Favorite Recipes.
The Cooking Jar eBook - Readers Favorite Recipes.

FREE eCookbook!

Subscribe to the newsletter + get a free copy of our most popular recipes!

Thank you!

Check your email to confirm and activate your subscription.

The Cooking Jar Logo

Recipes

  • Appetizers
  • Beef
  • Breakfast
  • Chicken
  • Casseroles
  • Dips and Sauces
  • Main Dishes
  • Pasta
  • Seafood
  • Sides and Salads
  • Slow Cooker
  • Soups and Stews
©2023, The Cooking Jar. All Rights Reserved. Privacy Policy Nutrition Disclaimer
Back To Top
×
The Cooking Jar eBook - Readers Favorite Recipes.
The Cooking Jar eBook - Readers Favorite Recipes.

FREE eCookbook!

Subscribe to the newsletter + get a free copy of our most popular recipes!

Thank you!

Check your email to confirm and activate your subscription.

34K Shares
Pin34K
Share180
Reddit
Email