15 Quart Crock Pot Risotto Recipes

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CROCKPOT MUSHROOM RISOTTO



Crockpot Mushroom Risotto image

Fancy enough to be served at a fine restaurant this Crockpot Mushroom Risotto is simple and easy to make. An amazing side dish for any night of the week.

Provided by Amanda Carlisle

Categories     Side Dish

Time 2h45m

Number Of Ingredients 10

3 tablespoons olive oil
3 cups mushrooms (sliced, about 8 oz)
1/3 cup onion (chopped)
2 cloves garlic (minced)
1 3/4 cups Arborio rice (uncooked )
4 cups chicken broth
3/4 cup dry white wine (or additional chicken broth)
1/2 teaspoon black pepper
parmesan cheese shreds (or Asiago, optional)
Fresh Parsley ((optional))

Steps:

  • In a large skillet saute mushrooms, onions and garlic in olive oil over medium heat . Cook for 5 to 7 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally.
  • Stir in rice an cook an additional minute.
  • Dump the rice mixture to a 4-quart crockpot. Stir in broth, wine, and pepper.
  • Cover and cook on low-heat setting about 2 hours and 45 minutes or on high-heat setting about 1 hour 15 minutes or until rice is tender.
  • If desired, top with cheese and/or parsley. Serve immediately

Nutrition Facts : Calories 239 kcal, Carbohydrate 38 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Sodium 434 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

INSTANT POT RISOTTO



Instant Pot Risotto image

Make this Easy Instant Pot Risotto in 30 minutes! Deliciously Rich & Creamy Italian Parmesan Risotto. No need to babysit the pot yet consistently yields evenly cooked arborio rice in Instant Pot.

Provided by Amy + Jacky

Categories     Main     Side Dish

Time 30m

Number Of Ingredients 13

2 cups (400g) arborio rice
3 tablespoons (42g) unsalted butter ((or 2 tablespoons unsalted butter + 1 tablespoon olive oil))
1 (200g) onion (, diced)
1 (20g) small shallot (optional) (, diced)
4 (14g) garlic cloves (, minced)
½ cup (125ml) dry white wine (Pinot Grigio)
4 cups (1L) unsalted chicken stock
2 tablespoons (30ml) regular soy sauce
½ - 1 cup (85g - 170g) green peas
42 grams Parmesan cheese (, freshly grated)
Shaved Parmesan cheese
Chives (, finely chopped)
Prosciutto (, cut or shred into small pieces)

Steps:

  • Saute Onions & Garlic: Heat up Instant Pot using "Sauté More" function. Wait until Instant Pot says "HOT". Add 1 tbsp (14g) unsalted butter or olive oil in Instant Pot. Ensure the whole bottom is coated with oil. Saute diced onions and shallot for 2 minutes. Add in minced garlic, then saute for another 30 seconds until fragrant.
  • Toast Arborio Rice in Instant Pot: Make some room in Instant Pot by pushing the onions and garlic to the side of the inner pot.Add 2 tbsp (28g) unsalted butter to the empty side of the Instant Pot. Pour in 2 cups (400g) arborio rice. Ensure all the rice is coated with butter. Give it a quick stir to mix everything together. Toast arborio rice for 2 - 3 minutes to give the dish a really nice nutty flavor. *Pro Tip: We don't want to brown the rice. Ensure the arborio rice's edges become translucent, while the center remains white.
  • Deglaze Instant Pot: Pour in ½ cup (125ml) dry white wine, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Let the wine simmer for roughly a minute to allow the alcohol to evaporate.
  • Pressure Cook Risotto: Add in 2 tbsp (30ml) regular soy sauce and 4 cups (1000ml) unsalted chicken stock. Give it a quick mix and make sure no rice is sticking to the sides of the Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 5 minutes, then Quick Release. Open the lid carefully. Optional Fancy Step - Warm Plates: Warm serving plates in the oven (200°F toaster oven) to ensure the best risotto consistency when served.
  • Add Green Peas & Cheese: The risotto will look soupy at first. Add ½ cup - 1 cup (85g - 170g) green peas to the risotto. Stir to combine and form a creamy smooth consistency. *Pro Tip: If the risotto is too runny, stir and cook for another few minutes using "Sauté" function. Add in 42g freshly grated Parmesan cheese. Mix well to melt the cheese. When the risotto reaches your desired consistency, taste and season with kosher salt & black pepper (we used 2 pinches of salt for seasoning).
  • Serve: Add risotto to a warmed plate. Garnish with shredded prosciutto, grated Parmesan cheese, and finely chopped chives. Enjoy~*Note: For the best tasting experience, serve risotto immediately.

Nutrition Facts : Calories 408 kcal, Carbohydrate 65 g, Protein 13 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 499 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

SLOW COOKER RISOTTO



Slow Cooker Risotto image

The classic Italian rice dish, now simplified in a slow cooker near you!

Provided by Lady7Fire

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 2h25m

Yield 6

Number Of Ingredients 9

3 ¾ cups chicken broth
1 ¼ cups Arborio rice
¼ cup olive oil
¼ cup white wine
4 cloves garlic, minced
1 teaspoon dried onion flakes
1 teaspoon salt
¼ teaspoon ground black pepper
⅔ cup shredded Parmesan cheese

Steps:

  • Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 42.3 g, Cholesterol 7.8 mg, Fat 11.9 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 524.6 mg, Sugar 1 g

SLOW COOKER MUSHROOM RISOTTO



Slow Cooker Mushroom Risotto image

Cheat the time over the stove with this slow cooker mushroom risotto. Enjoy a homecooked, rich, creamy and easy-to-make risotto.

Provided by The Cooking Jar

Time 2h

Yield 8

Number Of Ingredients 9

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

Steps:

  • 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

Nutrition Facts : Calories 231 calories, Sugar 2.2 g, Sodium 871.1 mg, Fat 7 g, SaturatedFat 4.2 g, TransFat 0.2 g, Carbohydrate 35.9 g, Fiber 1.2 g, Protein 6.1 g, Cholesterol 19.8 mg

INSTANT POT MUSHROOM RISOTTO



Instant Pot Mushroom Risotto image

I promise, this is the EASIEST risotto you will ever make right in your pressure cooker without any stirring or any kind of fuss! The risotto comes out perfectly - amazingly rich and creamy, loaded with mushrooms, spinach, peas and freshly grated Parmesan!

Provided by Chungah Rhee

Categories     instant pot

Yield 6 servings

Number Of Ingredients 11

4 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 onion, diced
8 ounces cremini mushrooms, thinly sliced
Kosher salt and freshly ground black pepper, to taste
2 cups chicken broth
1 cup arborio rice
1/4 teaspoon dried thyme
2 cups baby spinach
3/4 cup frozen peas, thawed
1/4 cup freshly grated Parmesan

Steps:

  • Set a 6-qt Instant Pot® to the high saute setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in chicken broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute. Serve immediately.

1.5 QUART CROCK-POT RISOTTO



1.5 Quart Crock-Pot Risotto image

I made this a very simple recipe, and then each person added butter or grated parmesan to their liking.

Provided by Yoga Booty

Categories     Rice

Time 2h5m

Yield 4-5 serving(s)

Number Of Ingredients 3

1 cup arborio rice
3 cups chicken stock
1/2 onion, chopped

Steps:

  • spray inside of crockpot with olive oil spray.
  • combine ingredients and cook on high for around 2 hours , stirring occasionally.

Nutrition Facts : Calories 249.6, Fat 2.4, SaturatedFat 0.7, Cholesterol 5.4, Sodium 258.3, Carbohydrate 47.3, Fiber 1.6, Sugar 3.4, Protein 7.9

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