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. Bakerette.com

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 freshly grated Parmesan or asiago cheese. It’s not like your ordinary flaky rice when cooked; it’s a rich, creamy and delicious dish.

I made the family this delicious Salmon meal and complimented it with Mushroom Risotto with Peas. For me, it was my main dish (think vegetarian here) with a nice salad and bread. It was a very simple meal to put together. The fish took all about 20 mins to cook and the rice was finished when we came home for dinner.

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

Slow Cooker Mushroom Risotto with Peas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Italian
Serves: 8
Ingredients
  • 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 chicken broth
  • 3/4 cup dry white wine
  • 1/2 teaspoon ground black pepper
  • 2/3 cups fresh peas or thawed frozen peas
  • Parmesan or Asiago cheese (optional)
Instructions
  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 author, owner, and creative mind behind Bakerette.com. She loves anything chocolate and cheese!

Comments

  1. 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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