Name: Slow Cooker Risotto with Mushrooms and Parmesan
Prep time: 15 min
Cook time: 2 h 40 min
Total time: 3 h 10 min
Yield: 6
Cuisine: Italian
Ingredients: ¼ cup dry white wine (optional); ½ cup grated Parmesan cheese; 1 cup Arborio rice; 1 small onion, finely chopped; 1 tsp fresh thyme (or ½ tsp dried); 2 cloves garlic, minced; 2 tbsp extra virgin olive oil; 2 tbsp fresh parsley, chopped; 5 cups low-sodium vegetable broth; 8 oz cremini or shiitake mushrooms, sliced; Salt and pepper to taste

This Slow Cooker Risotto with Mushrooms and Parmesan is a creamy, savory dish with earthy mushrooms and rich Parmesan. Effortless and comforting, it’s perfect for cozy dinners, vegetarian, gluten-free, and ready with minimal hands-on time.

Why You’ll Love This Recipe

This Slow Cooker Risotto with Mushrooms and Parmesan is a game-changer for anyone craving the creamy, luxurious texture of risotto without the constant stirring. Earthy mushrooms meld with nutty Arborio rice and sharp Parmesan in a rich, velvety broth, creating a dish that’s both indulgent and wholesome. The slow cooker makes it incredibly easy—just add ingredients and let it work its magic, filling your kitchen with a warm, savory aroma. Perfect for weeknight dinners, special occasions, or meal prep, this vegetarian, gluten-free dish is versatile and customizable with extra veggies or proteins. Serve it as a main or side, and enjoy leftovers that reheat beautifully for a comforting, restaurant-quality meal with minimal effort.

Recipe Tips and Tricks

Use Arborio Rice: Its high starch content creates creamy texture; don’t rinse to preserve starch.

Sauté Mushrooms First: Enhances umami and prevents watery risotto.
Warm Broth: Speeds cooking and ensures even rice absorption.
Stir Sparingly: One or two gentle stirs prevent sticking without disrupting creaminess.
Grate Parmesan Fresh: Melts better and adds richer flavor than pre-grated.
Check Consistency: Add broth if too thick; cook uncovered last 15 minutes if runny.

Low Heat Only: Prevents scorching and maintains smooth texture.
Add Cheese Last: Stir in Parmesan at end for optimal creaminess.

Yield: 6 Servings

Slow Cooker Risotto with Mushrooms and Parmesan

Creamy slow cooker risotto with savory mushrooms and nutty Parmesan.

Prep Time 15 minutes

Cook Time 2 hours 40 minutes

Additional Time 15 minutes

Total Time 3 hours 10 minutes

Ingredients

¼ cup dry white wine (optional)
½ cup grated Parmesan cheese
1 cup Arborio rice
1 small onion, finely chopped
1 tsp fresh thyme (or ½ tsp dried)

2 cloves garlic, minced
2 tbsp extra virgin olive oil
2 tbsp fresh parsley, chopped
5 cups low-sodium vegetable broth
8 oz cremini or shiitake mushrooms, sliced
Salt and pepper to taste

Instructions

Prep Mushrooms: Clean mushrooms with a damp cloth; slice thinly for even cooking and flavor.

Sauté Mushrooms: Heat 1 tbsp olive oil in a skillet; cook mushrooms 5-7 minutes until golden, set aside.

Cook Aromatics: In same skillet, heat remaining oil; sauté onion and garlic 3-4 minutes until soft.

Combine in Slow Cooker: Add rice, mushrooms, onion, garlic, thyme, and 4 cups broth to a 4-quart slow cooker.

Deglaze (Optional): If using wine, pour into skillet, scrape bits, and add to slow cooker.

Cook Low: Cover and cook on LOW for 2-2.5 hours, stirring once halfway, until rice is creamy.

Check Consistency: Add remaining broth if too thick; cook uncovered 15 minutes if too runny.

Add Parmesan: Stir in Parmesan and season with salt and pepper; adjust to taste.

Rest: Let risotto sit 10 minutes off heat to thicken and meld flavors.

Serve: Garnish with parsley; serve warm with a side salad or crusty bread for a cozy meal.

Notes

Use a 4-quart slow cooker for even cooking and optimal texture.
Don’t rinse Arborio rice to preserve starch for creaminess.
Leftovers are great for risotto cakes or stuffed peppers.
Add cheese and parsley just before serving for maximum flavor.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 188Total Fat 9gSaturated Fat 3gUnsaturated Fat 6gCholesterol 14mgSodium 4598mgCarbohydrates 19gFiber 2gSugar 2gProtein 7g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Arborio Rice (1 cup): Short-grain for creamy starch release; Carnaroli as alternative.

Mushrooms (8 oz): Cremini or shiitake for umami; sliced for even cooking.
Vegetable Broth (5 cups): Low-sodium for control; homemade for depth.
Parmesan Cheese (½ cup, grated): Freshly grated for nutty richness; Pecorino as substitute.

Onion (1 small, finely chopped): Yellow for sweetness; shallots for milder flavor.
Garlic (2 cloves, minced): Fresh for bold aroma; powder (½ tsp) as backup.
Olive Oil (2 tbsp): Extra virgin for sautéing; butter for richer flavor.

White Wine (¼ cup, optional): Dry for depth; extra broth if alcohol-free.
Thyme (1 tsp, fresh or ½ tsp dried): Earthy herb; rosemary as alternative.
Parsley (2 tbsp, chopped): Fresh garnish for color and freshness.

Variations and Substitutions

Vegan: Use nutritional yeast instead of Parmesan; swap butter for olive oil.
Gluten-Free: Naturally GF; ensure broth is compliant.
Mushroom Mix: Try oyster, portobello, or wild mushrooms for varied flavor.
Protein Boost: Add cooked chicken, shrimp, or white beans.
Veggie Add-In: Include spinach, peas, or roasted carrots.
Spicy Kick: Add ¼ tsp red pepper flakes or chili oil.

Creamy Twist: Stir in 2 tbsp heavy cream or Greek yogurt at end.
Herb Swap: Use sage or basil instead of thyme.