Kitchen notes · a little help before you start

Slow Cooker Mushroom Risotto

Name: Slow Cooker Mushroom Risotto
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 8
Ingredients: 4 tablespoons butter (Source: 4 tablespoons butter); 8 oz portabella mushrooms, thinly sliced (Source: 8 oz. portabella mushrooms, thinly sliced); 1 each shallot/ 1/4 yellow onion, diced (Source: 1 shallot/ 1/4 yellow onion, diced); 1 teaspoon garlic, minced (Source: 1 teaspoon garlic, minced); 1 3/4 cups Arborio rice (Source: 1 3/4 cups Arborio rice); 4 cups chicken broth (Source: 4 cups chicken broth); As Needed Salt (Source seasoning: Salt and pepper to taste); As Needed Black pepper (Source seasoning: Salt and pepper to taste); 1 cup peas (Source: 1 cup peas); 1/4 cup Parmesan cheese (Source: 1/4 cup Parmesan cheese)

Slow Cooker Mushroom Risotto is made with portabella mushrooms, Arborio rice, and chicken broth.

Prep: 15 min
Cook: 105 min
Total: 120 min
Original yield: Serves 8
Ingredients: 10 listed

Make it part of your week

Estimating…

Main coursePrep: 15 minutes or lessTotal: over 60 minutes

Recipe categories & planning details

Meal type: Main course
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes

A few quick notes

1. Choose the cooking schedule

Check the slow-cooker setting and timing before deciding when to start.

Get to know the ingredients

portabella mushrooms, thinly sliced

In the method: 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

shallot/ 1/4 yellow onion, diced

In the method: 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

garlic, minced

In the method: 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

The last little job

Finish as directed

Dish and serve hot

A few questions you might have

What should I prepare first?

Set out the slow cooker. Start with this step: 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

Which preparation step should I plan for?

Check the slow-cooker setting and timing before deciding when to start.

What check should I look for as it cooks?

Stir to combine and cook on high for 1 hour 30 minutes or until rice is tender and liquid is absorbed

How do I plan the ingredient amounts?

This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: thecookingjar.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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