Slow Cooker Mushroom Garlic Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 cups of rice (brown, wild, or white)1 can of cream of mushroom soup4.5 cups of water or 2 cans of vegetable stock1.5 cups of portabella mushrooms (or any type)1 tbsp garlic1 tbsp basil2 tbsp extra virgin olive oil or truffle oil3 tbsp parmesan cheese (or any type)Salt, pepper, and or garlic pepper to taste*I added extra suggestions for some of the ingredients because everyone's tastes are different. Use what works for you*
1. Add all of the ingredients to the crock pot, except the parmesan cheese, and stir to blend the flavors. If using fresh basil, DO NOT add it until the end.
2. Place the lid on and cook mixture on LOW for 4-6 hours (cooking time will vary due to the type of crock pot, altitude etc. It was 5 hours for me)
3. DO NOT STIR during the first 2 hours of cooking. Also try not to remove the lid too often.
4. Your risotto is ready to serve once the rice is fully cooked and has a creamy consistency.
5. Add the cheese (and/or fresh basil) and stir to blend thoroughly.
6. You may also add heavy cream at this point if you want a creamier texture (I omit this).
Makes NINE servings: 3/4 cup each
*I had this dish today for lunch with some wilted spinach and grilled shrimp. WOW at the taste. I'm having it again tonight with grilled tilapia and spinach. It came out so good that I'll probably be eating risotto all next week lol
2. Place the lid on and cook mixture on LOW for 4-6 hours (cooking time will vary due to the type of crock pot, altitude etc. It was 5 hours for me)
3. DO NOT STIR during the first 2 hours of cooking. Also try not to remove the lid too often.
4. Your risotto is ready to serve once the rice is fully cooked and has a creamy consistency.
5. Add the cheese (and/or fresh basil) and stir to blend thoroughly.
6. You may also add heavy cream at this point if you want a creamier texture (I omit this).
Makes NINE servings: 3/4 cup each
*I had this dish today for lunch with some wilted spinach and grilled shrimp. WOW at the taste. I'm having it again tonight with grilled tilapia and spinach. It came out so good that I'll probably be eating risotto all next week lol
Nutritional Info Amount Per Serving
- Calories: 209.6
- Total Fat: 6.1 g
- Cholesterol: 5.6 mg
- Sodium: 308.1 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 0.8 g
- Protein: 2.4 g
Member Reviews
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LUPOPAZZESCO
Made a few minor adjustments. Better than Bullion instead of broth to decrease sodium. Added extra mushrooms & fresh spinach near the end to bulk it up. 98% FF soup, brown rice & less parm. Served w/parmesan broiled tilapia. Tasty! Going to eat as a main w/ FF Feta mixed in for lunch tomorrow! - 5/1/11
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DMRN03
CHYNADAHLL----Could you tell me if it makes a difference if you use instant rice. We tried this last night and it did not turn out. It was very mushy, almost like thick pastey oatmeal. We tried to do a mix with 1c instant brown rice an d 1c long grain white rice. Any suggestions???? - 7/10/09
Reply from CD3370322 (7/16/09)
I'm not 100% sure because I don't use instant rice for anything I do in a crock pot. It's best to use Arborio however I used regular long grain white rice when I made it.
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FLYABONANZA
This sounded so good - but we didn't care for it. Maybe I did something wrong. Just didn't have much flavor. Was pretty bland. Does it matter what brand cream of mush soup you use? - 3/30/09
Reply from CD3370322 (3/30/09)
I'm not 100 percent sure if it matters what brand... I only use Campbell's regardless. It shouldn't have been bland at all. Did you add the salt and pepper to taste as indicated?