Description
A no-stir mushroom risotto made in the slow cooker—silky, savory, and weeknight-easy, finished with butter, Parmesan, and a touch of cream.
Ingredients
Scale
- Arborio rice 1½ cups
- Mushrooms sliced 12 oz (cremini/shiitake mix)
- Small onion or 2 shallots finely chopped
- Garlic cloves minced 3
- Vegetable broth warm 3¾–4 cups
- Dry white wine ½ cup optional or sub broth
- Unsalted butter 3 tbsp divided
- Parmesan freshly grated ½ cup or vegetarian hard cheese
- Heavy cream ¼ cup or mascarpone 3 tbsp
- Dried thyme 1 tsp or fresh 1 tbsp chopped
- Kosher salt ½ tsp plus more to taste
- Black pepper ¼ tsp
- Olive oil for sautéing
- Fresh parsley optional to finish
- Lemon zest optional brightness
- Optional porcini ¼ oz soaked 10 min chopped; strain and add soaking liquid to broth
Instructions
- Sauté mushrooms in olive oil with 1 tbsp butter and a pinch of salt until browned; add onion/shallot and garlic for 1–2 minutes
- Load slow cooker with arborio, sautéed mixture, thyme, salt, pepper, wine if using, and 3¾ cups warm broth; stir to distribute
- Cook on High 1½–2¼ hours or Low 3–4 hours until rice is al dente and mixture is creamy and spoonable; loosen with warm broth as needed
- Finish with remaining 2 tbsp butter, Parmesan, and cream or mascarpone; adjust salt and pepper; add lemon zest and parsley if using
- Serve in warm bowls with extra Parmesan, cracked pepper, and a drizzle of olive oil
Notes
- Slow cookers vary; check at 1½ hours on High to avoid overcooking and add warm broth to keep it flowing
- Stir in peas or baby spinach during the last 5 minutes for color and freshness
- Replace wine 1:1 with broth for a wine-free version
- Refrigerate up to 3 days; reheat gently with warm broth or milk to restore creaminess
- Prep Time: 10 Minutes
- Cook Time: 1hour 45min
- Category: Vegetarian
- Method: No-Stir
- Cuisine: Comfort
Nutrition
- Serving Size: 1 Serving
- Fat: 2g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 10g
Keywords: Mushroom Risotto