Crock Pot Risotto with Gourmet Mushrooms

Mains, Sides | Slow Cooking | Pasta & Grains, Vegetables

SERVES 6*
Recipe Scoop Crock Pot Risotto with Gourmet Mushrooms

Cooking Notes

Serves even more as a side dish.

For testing we used two 4-ounce packages of mixed sliced gourmet mushrooms containing baby bells, shitake and oyster mushrooms. Any combination of hearty mushrooms will work.

Use vegetable broth for a vegetarian risotto.

Crock Pot Risotto with Gourmet Mushrooms

4 tablespoons olive oil, divided use
1/2 cup finely chopped onion
1/2 cup dry white wine, such as Chardonnay, divided use
1 1/4 cups Arborio rice
3 3/4 cups fat-free, reduced-sodium chicken broth*
2 tablespoons butter
8 ounces mixed gourmet mushrooms, sliced*
3 tablespoons half and half
Freshly grated Parmesan cheese, optional garnish

In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and cook until just soft, but not brown, about 3 minutes. Add 1/4 cup wine and cook, stirring constantly, for 1 minute. Add rice and stir and cook until it begins to turn translucent, about 2 minutes. Scrape rice and onion mixture into slow-cooker. (Set skillet aside and do not wash.) Turn slow-cooker to high and add broth. Cover and cook on high until tender and moist but not soupy, about 1 3/4 hours to 2 1/2 hours.

Meanwhile, using the same skillet, heat remaining 1 tablespoon oil and butter together over medium heat. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid, about 4 minutes. Add remaining 1/4-cup wine and stir and cook another minute or two to allow some of the wine to evaporate. Remove from the heat and allow to cool slightly, before placing the mushrooms in a microwave-safe bowl, cover and refrigerate. Just before rice is done, remove mushrooms from refrigerator and microwave, uncovered on high, until heated through, about 2 minutes.

Uncover the risotto and stir in the half and half and salt and pepper to taste. Serve immediately, topped with the heated mushrooms and Parmesan, if desired.

Crock Pot Risotto with Gourmet Mushrooms

Dubious about risotto in the Crock Pot? You’ll just have to trust us on this -- and be prepared to add a very delicious trick to your repertoire. When we published this recipe, developed by Alicia, in our newspaper column, readers simply raved. If you simply can't find Arborio rice in your area, click here to check our shop on Kitchen Scoop.

Crock Pot Risotto with Gourmet Mushrooms

Approximate Values Per Serving: 305 calories (41% from fat), 14 g fat (4 g saturated), 13 mg cholesterol, 7 g protein, 36 g carbohydrates, 2 g dietary fiber, 382 mg sodium

Comments

From susan - February 14, 2010

this is a great recipe. have used it often and like it even better when we add some asparagus.

From daeleen phillipps - May 20, 2010

Hi there whats half and half please

From Barbara Pildis - June 30, 2010

Hi Beverly and Alicia, I have enjoyed your column over the years and finally got to your website; I'll be back! I am always looking for recipes for my vegan relatives and this looks wonderful. I can think of substitutions for everything but half and half. Any suggestions? Also do all your recipes serve four? Thanks!

From Amy - July 21, 2010

Just wondering how fat-free half & half would work in this recipe and how much it would change the nutritional info? I'm a Weight Watcher and with regular half & half I think this recipe is too high in fat.

From Amy - July 23, 2010

well I went ahead & made it with the fat-free half & half and it turned out fine. Would like to know the revised nutritional info if you can provide it. Thanks.

From Alicia Ross - July 24, 2010

Glad you tried it with Fat Free Half and Half and enjoyed it. The difference in fat content, though, is only 4.5 grams of fat for the total recipe, so for each serving (6) it's only a difference of .75 grams. The majority of the fat in this recipe comes from the oil and butter.

From Sosyal Bilgilerciyiz - October 08, 2010

Hi Beverly and Alicia, I have enjoyed your column over the years and finally got to your website; I’ll be back! only 4.5 grams of fat for the total recipe, so for each serving (6) it’s only a difference of .75 grams

From Leila - May 31, 2013

Great information. Lucky me I found your site by chance (stumbleupon). I've bookmarked it for later!

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