Slow Cooker Mushroom Risotto Recipes

SLOW-COOKER BACON AND MUSHROOM RISOTTO

Steps:

• Spray 4-quart slow cooker with cooking spray.
• Heat 12-inch skillet over medium heat. Add bacon and cook 10 to 13 minutes, stirring frequently, until bacon is crisp. Using slotted spoon, transfer bacon to slow cooker.
• Add mushrooms to drippings in skillet. Increase heat to medium-high; cook 4 to 6 minutes, stirring occasionally, until lightly browned. Add shallots to skillet and cook 2 to 4 minutes, stirring frequently, until shallots are softened and mushrooms are browned. Add rice and salt and cook about 2 minutes, stirring frequently, until rice becomes opaque. Add wine; cook and stir until most of the liquid is absorbed. Transfer to slow cooker.
• Add broth to slow cooker; stir. Cover and cook on High heat setting 30 minutes. Stir; cook 40 to 60 minutes longer or until rice is just tender but not mushy, and liquid is absorbed.
• Heat whipping cream in 1-quart saucepan over medium heat until warm. Stir cream and Parmesan cheese into rice mixture. Serve immediately.

CROCKPOT MUSHROOM RISOTTO

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

SLOW-COOKER MUSHROOM BARLEY RISOTTO

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
• Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
• Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.

SLOW COOKER MUSHROOM RISOTTO

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

SLOW COOKER MUSHROOM RISOTTO

Steps:

• Heat the slow cooker if necessary. Fry the onion in the oil in a frying pan with a splash of water for 10 minutes or until it is soft but not coloured. Add the mushroom slices and stir them around until they start to soften and release their juices.
• Meanwhile pour the stock into a saucepan and add the porcini, bring to a simmer and then leave to soak. Tip the onions and mushrooms into the slow cooker and add the rice, stir it in well. Pour over the stock and porcini leaving any bits of sediment in the saucepan (or pour the mixture through a fine sieve).
• Cook on High for 3 hours, stirring halfway. and then check the consistency - the rice should be cooked. If it needs a little more liquid stir in a splash of stock. Stir in the parsley and season. Serve with the parmesan.

SLOW COOKER RISOTTO

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.

SLOW COOKER RISOTTO WITH GOURMET MUSHROOMS

Steps:

• 1. In 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.
• 2. Meanwhile, 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.
• 3. Note: 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.

SLOW COOKER MUSHROOM RISOTTO

Steps:

• In a large skillet, heat 3 tablespoons oil over medium heat. Add shallots 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. Stir in thyme. 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, parmesan, salt and pepper to taste. Top with the heated mushrooms and sprinkle top with chopped parsley.

SLOW COOKER MUSHROOM BARLEY RISOTTO RECIPE - (4/5)

Steps:

• In slow cooker, combine barley, mushrooms, shallots, garlic, thyme, salt, pepper and 10 cups water. Cover and cook on low for 8 hours. Turn off heat; stir in Parmesan cheese and butter until melted. Stir in lemon juice; sprinkle with parsley.