If there’s any dish that’s perfect for the slow cooker, it’s risotto. The last time I made a risotto the traditional way was five years ago. I did not enjoy it. Standing over the stove top for almost 20 minutes constantly stirring is no fun.
That’s why throwing everything in the slow cooker and letting it do its own thing for an hour and a half feels so good. That’s literally all I did. No baby sitting. No hand cramps. Just set and forget.
And you’ll end up with this rich, creamy, earthy risotto which tastes like you lovingly slaved over it at the stove top. No one will ever know the difference.
I used portobello mushrooms here cause they’re my favorite. Melt the butter and sauté your onions and mushrooms until the mushrooms cook down. It’ll release a little liquid and that needs to be cooked off too. Towards the end, add in your garlic.
Then we add some arborio rice. This short grain rice is usually what is used for a risotto. I found it easily enough at the grain aisle. If you can’t find any, sub another short grain. It won’t taste entirely the same but it’ll work.
Mix it all together and let the uncooked rice absorb the creaminess. Then transfer it to a slow cooker. Spray your slow cooker with cooking spray if it isn’t non-stick. Once the rice is added, pour in your chicken broth and add salt and pepper to taste. Then set it for an hour and a half on high.
Time may vary a little on your slow cooker so just eyeball it, and around the end of the time I suggested, see if the liquids have been absorbed by the rice and if the rice is al dente. I didn’t try this on low heat because I’m not sure if slow cooking rice too long would make it mushy. If you do try it out on low, let us know how long it took you and the result!
Once it’s al dente, mix in the peas and shredded Parmesan cheese. You’ll want to add the peas at the tail end or the pods will split and break. They’re very fragile. On that same note, stir gently when mixing the peas!
And that’s it! I served it with some lemon pepper salmon. Throw in a salad if that works for you. Enjoy!Print
- 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
- 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
- Add in rice, stirring to coat for 2 minutes
- Spray the slow cooker with cooking spray and add rice mixture
- Pour in broth and season with salt and pepper to taste
- Stir to combine and cook on high for 1 hour 30 minutes or until rice is tender and liquid is absorbed
- Once it’s cooked, stir in peas and Parmesan cheese and mix well
- Dish and serve hot