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:

Quickview
251k Calories
5g Protein
5g Total Fat
40g Carbs
15% Health Score
Limit These
Calories
251k
13%

Fat
5g
9%

  Saturated Fat
0.85g
5%

Carbohydrates
40g
13%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
435mg
19%

Alcohol
2g
13%

Get Enough Of These
Protein
5g
10%

Manganese
0.65mg
33%

Folate
117µg
29%

Vitamin B1
0.31mg
21%

Vitamin B3
3mg
19%

Vitamin C
14mg
18%

Iron
2mg
15%

Selenium
9µg
14%

Copper
0.25mg
12%

Phosphorus
105mg
11%

Vitamin B5
1mg
11%

Fiber
2g
10%

Vitamin B2
0.17mg
10%

Vitamin B6
0.19mg
9%

Potassium
300mg
9%

Zinc
0.94mg
6%

Vitamin K
6µg
6%

Magnesium
22mg
6%

Vitamin E
0.78mg
5%

Calcium
19mg
2%

Vitamin A
95IU
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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