Slow-Cooker Italian Risotto with Mushrooms and Parmesan

This slow-cooker risotto is a great way to enjoy a classic Italian dish without having to stand over the stove. The Arborio rice cooks slowly and evenly, resulting in a creamy and flavorful risotto. The mushrooms add a savory depth of flavor, while the Parmesan cheese adds a touch of richness. Serve this risotto as a main course or as a side dish.

Risotto is a classic Italian dish that is typically made with Arborio rice, broth, and vegetables. It is cooked slowly and stirred frequently, which results in a creamy and flavorful dish. While risotto is traditionally made on the stovetop, it can also be made in a slow cooker. This method is great for busy weeknights or when you want to entertain guests without having to spend a lot of time in the kitchen. This recipe for slow-cooker risotto with mushrooms and Parmesan cheese is a great way to enjoy this classic dish. The Arborio rice cooks slowly and evenly in the slow cooker, resulting in a creamy and flavorful risotto. The mushrooms add a savory depth of flavor, while the Parmesan cheese adds a touch of richness. Serve this risotto as a main course or as a side dish.

Prep time: 15 | Cook time: 240 | Serves: 4

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1/2 pound mushrooms, sliced
• 1/4 cup dry white wine (optional)
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Place the rice in a slow cooker and add the vegetable broth.
2. Stir in the olive oil, onion, and mushrooms.
3. If using, add the white wine.
4. Cover and cook on low for 4-6 hours, or until the rice is tender and the liquid has been absorbed.
5. Stir in the Parmesan cheese, salt, and pepper.
6. Serve immediately.

Why It Works

• The slow cooker cooks the risotto slowly and evenly, resulting in a creamy and flavorful dish.
• The mushrooms add a savory depth of flavor to the risotto.
• The Parmesan cheese adds a touch of richness to the risotto.