Slow Cooker Mushroom Risotto with Peas

I’m giddy about today…It might be Thursday, but guess what? It’s one day closer to the weekend and this weekend will be special.

Why is this weekend particularly special? Well, I’m going to be speaking at Utah’s Home and Garden Show at the Sandy Expo. I’m speaking Saturday night and Sunday afternoon. Totally stoked. Never spoken at the event, so I might be a little nervous about it. Okay, I’m a LOT nervous. My leg has been bouncing up and down like an uncontrollable bouncing ball while working on my PPT. They asked me to speak (and demonstrate) time-saving cooking tips for busy parents. I will be concentrating my presentation on the slow cooker and demonstrate making bread in the Crock Pot.

The slow cooker is my best friend. Best pals. Tied to the hip. Taking away my slow cooker is like cutting off my right arm. When life gets hectic and our family is going in all kinds of directions, I break out the slow cooker so we have nice meals to arrive home to.

Slow Cooker Mushroom Risotto with Peas. A rich, creamy and delicious side dish.

This recipe for mushroom risotto with peas is no different. It’s made in the Crock Pot. You might be asking “what is risotto?” It’s an Italian dish. Arborio (or any other kind of risotto rice) is cooked slowly in this dish with stock and when done, topped with vegan grated Parmesan. It’s not like your ordinary flaky rice when cooked; it’s a rich, creamy and delicious dish.

Eat it as a main or side dish. It’s a very simple meal to put together.

Slow Cooker Mushroom Risotto with Peas. A rich, creamy and delicious side dish.

2.7 from 3 reviews
Slow Cooker Mushroom Risotto with Peas
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: Italian
Serves: 8
  • 3 tablespoons olive oil
  • 3 cups (8 ounces) sliced mushrooms
  • 1/3 cup sliced shallots or chopped onion
  • 2 cloves garlic, minced or pressed
  • 1 3/4 cups uncooked arborio rice
  • 4 cups vegetable broth
  • 3/4 cup dry white wine
  • 1/2 teaspoon ground black pepper
  • 2/3 cups fresh peas or thawed frozen peas
  • Grated vegan Parmesan cheese (optional)
  1. Warm oil in a large skillet over medium heat. Add mushrooms, shallots and garlic. Saute for 5-7 minutes, stirring occasionally, until mushrooms are lightly browned and the liquid from the mushrooms is evaporated.
  2. Stir in uncooked rice and cook for an extra minute.
  3. Transfer mixture to a 3 1/2 to 4-quart slow cooker. Mix in broth, wine, and pepper.
  4. Cover and cook on low heat for about 2 3/4 hours or on high heat for 1 1/4 hours or until rice is fork tender.
  5. Stir in peas and top with cheese. Serve immediately.
Nutrition Information
Serving size: 1 serving Calories: 223 Fat: 5g Saturated fat: 3g Carbs: 37g Sodium: 484 mg Fiber: 2g Protein: 5g Cholesterol: 14 mg

Recipe adapted from BH&G Special Interest Holiday Slow Cooker 2013

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.


  1. I made this tonight and was incredibly surprised. I’ve messed up risotto on the stove more times than I’ve gotten it right – but this one turned out perfectly. I used more mushrooms than it called for and also added some additional garlic and salt and pepper – and then cheese at the the end. Delicious!

  2. Chris Behrend says:

    Vegetarian dishes do not – as a rule – include chicken stock among their ingredients.

  3. Katie W. says:

    My risotto was a bit on the mushy side, I should have kept a closer eye on it. I added a strip of bacon in with the garlic, onions and mushrooms and stirred in some chopped parsley at the end. Not a bad recipe overall. I did think the end result needed a good pinch of salt for my taste, and would recommend watching the cooking time.

    • Hi Katie. Risotto is a north Italian rice dish that is cooked to a creamy consistency, and so the rice may seem like it is on the mushier side.

  4. donna giblin says:

    So I’m hoping someone here knows the answer to this question…..If a recipe calls for 3-4 qt. slow cooker and mine is a 7, how do you compensate for this? Can I still follow the recipe exactly? do I need to double the recipe? Will doubling it change the cooking time? I love my slow cooker but do not want to have them in multiple sizes, I just don’t have the room. thanks!!!

  5. Scissorhands201 says:

    Mine worked a treat. I added cooked turkey to it and a little more liquid to compensate. People need to use their initiative and realise that recipes are merely guides, not set in stone. Thanks for the recipe

  6. I made this tonight and used the low setting. All the liquid was gone after 2 3/4 hours, but the texture was waaay off. I make risotto on the stove all the time, and this was unbearably mushy. My aunt actually thought it was mashed potatoes after I scooped it out and put it in a bowl (and she’s a great cook lol). So disappointed :(

  7. Rebecca says:

    The type of slow cooker you have makes a difference to cook time. I am trying this right now and have had it cooking on high for 1 1/4 hours and it has barely cooked at all. My minimum time setting for “high” is 4 hours so I’m thinking it’s going to need that long to cook it. I would have been better off doing it on the stove :o(. Any comments about this issue? I’m quite new to the slow cooker…

    • jonesy427 says:

      Sounds like i have the same slow cooked. If something calls for a shorter cooking time than 4 hours I just turn it off after the shorter time. I cooked this for 30 minutes on high then 3 hours on low. I left it uncovered for 20 minutes because there was a lot of liquid left. It was much better after thar step.

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