Patty's StoryThis is the first risotto recipe done in the crockpot that I ventured to make. Wow! it is so good!. No standing and stirring, adding dribbles of broth..... you get the picture. Anything to make it easier is all right with me.
With this slow cooker recipe, all you have to do is cook some onion, give the rice a quick saute in the same skillet, dump everything into the pot and leave the room for a couple of hours!
If you like risotto, but not all the trouble, give this recipe a try.
finely chopped onion
dry white wine such as chardonnay, divided use
1 1/4 c
3 3/4 c
fat-free reduced sodium chicken broth
Find more recipes at goboldwithbutter.com
mixed gourmet mushrooms, sliced **
half and half
salt and pepper to taste
freshly grated parmesan cheese
** gourmet mushrooms such as baby bellas, shiitake and oyster
1In a large skillet, heat 3 tbsp. 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 one minutes. 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 - 2 1/2 hours.
2Meanwhile, using the same skillet, heat remaining 1 tbsp. olive 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 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 cheese.
3Note: If you have a medium to large ROUND slow cooker, cooke the rice for 2 to 21/2 hours, until tender and still moist but not soupy. If you have a large OVAL slow cooker, cook the rice for 1 3/4 to 2 hours, until tender and moist but not soupy.
About this Recipe
Patty Ward lemongrasslady - Aug 6, 2011
Annette W. greeneyez - Feb 4, 2012
YUMMO! Mushrooms are a food group in my mind and I love risotto. i can't wait to try this. Thanks for sharing.
Monica Nakagawa monlnakagawa - Oct 1, 2012
My husband and I LOVED this recipe!! I used Almond mild instead of the half & half and it still turned out great. Our favorite is the mushrooms...thank you for sharing :)
Patty Ward lemongrasslady - Oct 3, 2012
Monica, glad you like this recipe! It is a favorite of my hubby's as well.
I have never tried Almond Milk; maybe I need to try that.