Slow Cooker Mushroom Risotto with Peas
If you want to add more Mediterranean recipes to your recipe box, Slow Cooker Mushroom Risotto with Peas might be a recipe you should try. One serving contains 245 calories, 5g of protein, and 6g of fat. For $1.36 per serving, you get a side dish that serves 8. A mixture of garlic, shallots, ground pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. 1443 people were glad they tried this recipe. It is brought to you by Bakerette. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 4 hours and 45 minutes. Overall, this recipe earns a spectacular spoonacular score of 82%. Try 365 Days of Slow Cooking: for Slow Cooker No-Stir Brown Rice Mushroom Risotto, Slow-cooker Mushroom Sage Risotto, and Slow Cooker Mushroom Barley Risotto for similar recipes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 265 minutes
Ingredients:
1 3/4 cups uncooked arborio rice
4 cups chicken broth
3/4 cup dry white wine
2/3 cups fresh peas or thawed frozen peas
2 cloves garlic, minced or pressed
1/2 teaspoon ground black pepper
3 cups (8 ounces) sliced mushrooms
3 tablespoons olive oil
1/3 cup sliced shallots or chopped onion
Equipment:
frying pan
slow cooker
Cooking instruction summary:
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.Stir in uncooked rice and cook for an extra minute.Transfer mixture to a 3 1/2 to 4-quart slow cooker. Mix in broth, wine, and pepper.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.Stir in peas and top with cheese. Serve immediately.
Step by step:
1. Warm oil in a large skillet over medium heat.
2. Add mushrooms, shallots and garlic.
3. Saute for 5-7 minutes, stirring occasionally, until mushrooms are lightly browned and the liquid from the mushrooms is evaporated.Stir in uncooked rice and cook for an extra minute.
4. Transfer mixture to a 3 1/2 to 4-quart slow cooker.
5. Mix in broth, wine, and pepper.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.Stir in peas and top with cheese.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
