When you hear ‘risotto,’ you never associate that with easy because your traditional risotto calls for constant stirring and attention, but this recipe is pretty much the opposite. If you could ever even imagine that it existed, this is a ‘set it and forget it’ risotto.
When it comes to rice, I generally try to use brown, black, or wild rice, but when you’re making a risotto, those just really don’t do the job quite like arborio rice does. Where those rice varieties fall short, or fall apart, I should say, this fatter grained rice really just creates this sticky creamy carbo-loaded dish. The mushroom and white wine create the main flavors through this risotto, and it is truly delicious.
The one thing I would say that I found to be a little bit of an issue was that it really needed a lot of salt. I have adjusted the recipe below to reflect that. That said, I am usually extremely heavy handed with my salt, (I have very low blood pressure, don’t yell at me…) so I have tried to make this slightly less salty than I otherwise would prefer for myself.
Slow Cooker Mushroom Risotto with Peas
Yield 8 servings
- 6 cups of mushrooms, sliced (about a 14 oz. container)
- 4 tablespoons olive oil
- 1/3 cup chopped shallots
- 2 cloves garlic, minced
- 1 3/4 cup arborio rice (risotto rice,) rinsed
- 4 cups vegetable broth
- 3/4 cup dry white wine
- 2/3 cup peas (if frozen, then thawed)
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon sea salt
- grated parmesan cheese to serve (optional)
- Heat the olive oil over medium heat in a large skillet.
- Add the garlic, shallots, and mushrooms and cook for about 10 minutes until the mushrooms soften and brown, and all of the liquid released by the mushrooms is cooked off.
- Add the rice and cook for an additional minute.
- In your slow cooker (at least 4 quart needed,) add the rice mixture, pepper, broth, and wine.
- Cook for 3 hours on low or 1 hour fifteen minutes on high. If there is additional liquid, just turn it on to high for a little extra time until the rice has soaked it up.
- Stir in the peas and sprinkle with grated parmesan cheese.
I found this recipe to really need additional salt. That said, I'm heavy-handed when it comes to salt, so I tried to be a bit more conservative than I would for myself. Please add however much extra salt you need when serving.
Recipe adapted from Bakerette.
Courses Lunch or Dinner