How To Cook Risotto In A Slow Cooker

Fancy enough to be served at a fine restaurant this Crockpot Mushroom Risotto is simple and easy to make. An amazing side dish for any night of the week.

This is a winner. Serve it by itself on a busy night or as a side dish. This Crockpot Mushroom Risotto Recipe is perfect!

During the Spring and Summer we do a lot of grilling. Heck, we really do a lot of grilling year round since we are in Florida. On the nights that I don't have dinner in the Crock Pot there is a pretty good chance it is on the grill. That means I am just in charge of side dishes, which is totally doable.

This Crockpot Mushroom Risotto is one of my new favorites to pair with just about anything. It is full of flavor and richness without being too heavy.

How to Make Crockpot Mushroom Risotto

In a saucepan, or in your crockpot if you have one of the ones that is multi-purpose like the Ninja, saute your onions, mushrooms, and garlic in olive oil.

Once sautéed add the veggies to your crockpot along with the other ingredients. Cover and cook on low for 2 hours and 45 minutes or high for a little over and hour. Fluff with a fork and serve.

Dairy Free

Unlike many risottos this does not call for cream, making this recipe dairy free when you omit the cheese. Give this one a try. You won't regret it!

Storage

Store this in an airtight container in your fridge for up to 5 days. Reheat and enjoy!

Crockpot Mushroom Risotto

Fancy enough to be served at a fine restaurant this Crockpot Mushroom Risotto is simple and easy to make. An amazing side dish for any night of the week.

Cook Time 2 hrs 45 mins

Total Time 2 hrs 45 mins

Course Side Dish

Cuisine American

Servings 8

Calories 239 kcal

3 tablespoons olive oil
3 cups mushrooms sliced, about 8 oz
⅓ cup onion chopped
2 cloves garlic minced
1 ¾ cups Arborio rice uncooked
4 cups chicken broth
¾ cup dry white wine or additional chicken broth
½ teaspoon black pepper
parmesan cheese shreds or Asiago, optional
Fresh Parsley (optional)

In a large skillet saute mushrooms, onions and garlic in olive oil over medium heat . Cook for 5 to 7 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally.
Stir in rice an cook an additional minute.
Dump the rice mixture to a 4-quart crockpot. Stir in broth, wine, and pepper.
Cover and cook on low-heat setting about 2 hours and 45 minutes or on high-heat setting about 1 hour 15 minutes or until rice is tender.
If desired, top with cheese and/or parsley. Serve immediately

Dairy Free

Omit the cheese

Gluten Free

Use a gluten free chicken broth

Calories: 239 kcal Carbohydrates: 38 g Protein: 5 g Fat: 6 g Saturated Fat: 1 g Sodium: 434 mg Potassium: 267 mg Fiber: 2 g Sugar: 1 g Vitamin C: 10 mg Calcium: 13 mg Iron: 2 mg

Let us know how it was!

More Crockpot Side Dish Recipes

Crockpot Mashed Potatoes Recipe
Crock pot Creamed Corn
Crockpot Baked Beans

Reader Interactions