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
- 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
- Add in rice, stirring to coat for 2 minutes
- Spray the slow cooker with cooking spray and add rice mixture
- Pour in broth and season with salt and pepper to taste
- Stir to combine and cook on high for 1 hour 30 minutes or until rice is tender and liquid is absorbed
- Once it’s cooked, stir in peas and Parmesan cheese and mix well
- 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
