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

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


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


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


  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


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