Mushroom Risotto the eaaassy Slow Cooker recipe
Risotto is a finicky dish. Right temperature, right amount of liquid and STIRRING. No more a slow cooker recipe with the same awesome tasty results.
Mushroom Risotto
INGREDIENTS
4 tablespoons butter
9 oz. mushrooms, sliced
1/2 onion, diced
1 teaspoon garlic, minced
1+ 3/4 cups Arborio rice
4 cups light chicken broth
Salt and pepper to taste
1 cup peas
1/4 cup Parmesan cheese
1/4 cup chopped Parsley
METHOD
- Melt the butter and saute mushrooms, onions and garlic over medium high heat for 5 minutes or until mushrooms have browned.
- Add in rice, keep stirring for about 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, parsley and Parmesan cheese and mix well
Serve hot
Tried a risotto a while back with dried mushrooms, didnt work so well :) Might give this one a shot though!
Yummy love mushrooms.
Thanks for dropping by @raksha
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!Done mate! 🙂
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