Crockpot Mushroom Risotto
Servings: 8
Calories: 239kcal
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.
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Equipment
Ingredients
- 3 tablespoons olive oil
- 3 cups mushrooms sliced, about 8 oz
- 1/3 cup onion chopped
- 2 cloves garlic minced
- 1 3/4 cups Arborio rice uncooked
- 4 cups chicken broth
- 3/4 cup dry white wine or additional chicken broth
- 1/2 teaspoon black pepper
- parmesan cheese shreds or Asiago, optional
- Fresh Parsley (optional)
Instructions
- 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
Nutrition
Calories: 239kcal | Carbohydrates: 38g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 434mg | Potassium: 267mg | Fiber: 2g | Sugar: 1g | Vitamin C: 10mg | Calcium: 13mg | Iron: 2mg