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–+ servings

Slow Cooker Mushroom Risotto

A creamy slow cooker mushroom risotto made entirely in your slow cooker - no browning in a pan required! This easy comforting recipe is packed with juicy, buttery mushrooms and so much flavor you won't believe how simple it is.
6 servings
Prep Time: 20 minutes
Cook Time: 5 hours
5 from 1 rating
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Ingredients

  • 2 lbs (900 g) chestnut mushrooms, de-stemmed and quartered - weight is before removing stems
  • 3 shallots, thinly sliced
  • 2 tbsp garlic, chopped or minced
  • ½ cup (125 g) salted butter
  • 1 tbsp dried thyme
  • 2 tsp dried parsley
  • ⅔ cup (160 ml) white wine
  • 1.5 cups (300 g) arborio rice
  • 3 cups (700 ml) vegetable stock
  • ¾ cup (85 g) Italian hard cheese
  • ½ cup (120 ml) heavy (double) cream
  • salt and pepper, to taste
  • 1 small bunch chives
  • 1 lemon, cut into wedges

Instructions 

  • First, turn your slow cooker onto HIGH and add the butter to the dish to give it a head start on softening while you prep the remaining ingredients. We will prep and add ingredients as we go along.
    1/2 cup salted butter
  • Slice and add the shallots.
    3 shallots
  • Wipe down, de-stem, and chop your mushrooms, adding them to the pan as you go. The slow cooker might be almost full - that is OK!
    2 lbs chestnut mushrooms
  • Add the garlic and herbs and salt and pepper to taste. Pour the wine over the top.
    2 tbsp garlic, 1 tbsp dried thyme, 2 tsp dried parsley, 2/3 cup white wine, salt and pepper
  • Give everything a good mix through, ensuring that the butter (which should have softened a little by now) and wine are well distributed through the pan.
  • Cook the mushrooms for 3-4 HOURS on high. They should have reduced in size and created a buttery, juicy sauce.
  • Add the arborio rice and vegetable stock, then cover and cook for 45 minutes on high before checking in.
    1.5 cups arborio rice, 3 cups vegetable stock
  • Give it a big stir, and try some of the rice to assess whether it's cooked through. You want the rice to be soft but a little al dente. If it's not there yet, keep cooking and check in regularly. There should still be a bit of liquid in the pan too, but if feels like it's drying out, add more stock.
    Your final cook time will depend on your slow cooker model and how hot the pan was when you started cooking the rice. If you add the stock boiling it will be quicker than if you poured stock from a carton in the fridge (because the whole pan will need to get up to the right heat level again).
  • Once the rice is cooked, give it a big stir through and add the cheese, chives and the cream. Allow it to sit uncovered (on "keep warm") for 5-10 minutes to warm through. If the sauce seems overly runny, stir through a couple of times and keep the lid off. It will soon thicken.
    3/4 cup Italian hard cheese, 1/2 cup heavy (double) cream, 1 small bunch chives
  • Serve immediately, with additional chives and lemon wedges for topping if desired.
    1 lemon

Notes

IMPORTANT: This was tested in a 4.7 litre / 5 quart slow cooker so if yours is smaller, you will need to scale down the recipe.
Cuisine: Italian
Course: Main Course
Calories: 501kcal, Carbohydrates: 51g, Protein: 13g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 341mg, Potassium: 830mg, Fiber: 3g, Sugar: 5g, Vitamin A: 918IU, Vitamin C: 3mg, Calcium: 220mg, Iron: 4mg

Equipment

Slow cooker 4.7 litre or 5 quart