SLOW COOKER MUSHROOM RISOTTO
Cheat the time over the stove with this slow cooker mushroom risotto. Enjoy a homecooked, rich, creamy and easy-to-make risotto.
Provided by The Cooking Jar
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Melt the butter and cook mushrooms, shallots and garlic over medium high heat for 5 minutes or until mushrooms have browned and liquid has evaporated
- Add in rice, stirring to coat for 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 and Parmesan cheese and mix well
- Dish and serve hot
Nutrition Facts : Calories 231 calories, Sugar 2.2 g, Sodium 871.1 mg, Fat 7 g, SaturatedFat 4.2 g, TransFat 0.2 g, Carbohydrate 35.9 g, Fiber 1.2 g, Protein 6.1 g, Cholesterol 19.8 mg
SLOW-COOKER MUSHROOM BARLEY RISOTTO
This entree is vegetarian, but the mushrooms make it hearty enough for non-vegetarians too. The flavors are perfect for the colder weather of fall.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
- Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
- Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.
SLOW-COOKER BACON AND MUSHROOM RISOTTO
If you're like us and love risotto, but don't like having to endlessly stir it while it cooks, then this genius hands-off, creamy, cheesy, mushroom and bacon-packed slow-cooker version is for you.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Spray 4-quart slow cooker with cooking spray.
- Heat 12-inch skillet over medium heat. Add bacon and cook 10 to 13 minutes, stirring frequently, until bacon is crisp. Using slotted spoon, transfer bacon to slow cooker.
- Add mushrooms to drippings in skillet. Increase heat to medium-high; cook 4 to 6 minutes, stirring occasionally, until lightly browned. Add shallots to skillet and cook 2 to 4 minutes, stirring frequently, until shallots are softened and mushrooms are browned. Add rice and salt and cook about 2 minutes, stirring frequently, until rice becomes opaque. Add wine; cook and stir until most of the liquid is absorbed. Transfer to slow cooker.
- Add broth to slow cooker; stir. Cover and cook on High heat setting 30 minutes. Stir; cook 40 to 60 minutes longer or until rice is just tender but not mushy, and liquid is absorbed.
- Heat whipping cream in 1-quart saucepan over medium heat until warm. Stir cream and Parmesan cheese into rice mixture. Serve immediately.
Nutrition Facts : Calories 520, Carbohydrate 67 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 5 g, TransFat 0 g
SLOW COOKER RISOTTO
The classic Italian rice dish, now simplified in a slow cooker near you!
Provided by Lady7Fire
Categories Main Dish Recipes Rice Risotto Recipes
Time 2h25m
Yield 6
Number Of Ingredients 9
Steps:
- Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 42.3 g, Cholesterol 7.8 mg, Fat 11.9 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 524.6 mg, Sugar 1 g
MUSHROOM RISOTTO
Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.
Provided by SAF
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
- Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
- When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 48.7 g, Cholesterol 49.9 mg, Fat 19.5 g, Fiber 2 g, Protein 16.9 g, SaturatedFat 9.8 g, Sodium 767.6 mg, Sugar 6.9 g
SLOW COOKER MUSHROOM RISOTTO
Make and share this Slow Cooker Mushroom Risotto recipe from Food.com.
Provided by gailanng
Categories Rice
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat 3 tablespoons oil over medium heat. Add shallots and cook until just soft, but not brown, about 3 minutes. Add 1/4 cup wine and cook, stirring constantly, for 1 minute. Add rice and stir and cook until it begins to turn translucent, about 2 minutes. Stir in thyme. Scrape rice and onion mixture into slow-cooker. (Set skillet aside and do not wash.) Turn slow-cooker to high and add broth. Cover and cook on high until tender and moist but not soupy, about 1 3/4 hours to 2 1/2 hours.
- Meanwhile, using the same skillet, heat remaining 1 tablespoon oil and butter together over medium heat. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid, about 4 minutes. Add remaining 1/4-cup wine and stir and cook another minute or two to allow some of the wine to evaporate. Remove from the heat and allow to cool slightly, before placing the mushrooms in a microwave-safe bowl, cover and refrigerate. Just before rice is done, remove mushrooms from refrigerator and microwave, uncovered on high, until heated through, about 2 minutes.
- Uncover the risotto and stir in the half and half, parmesan, salt and pepper to taste. Top with the heated mushrooms and sprinkle top with chopped parsley.
Nutrition Facts : Calories 525.4, Fat 23, SaturatedFat 7.1, Cholesterol 22.8, Sodium 929.6, Carbohydrate 57.7, Fiber 2.2, Sugar 2.2, Protein 16
GOURMET MUSHROOM RISOTTO
Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
Provided by Myleen Sagrado Sjödin
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 56.6 g, Cholesterol 29.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 6.6 g, Sodium 1130.8 mg, Sugar 4.4 g
GOURMET MUSHROOM RISOTTO
Italian style risotto that is full of flavour! Great when paired with grilled steak, any chicken dish or fabulous on it's own!
Provided by JGrindatto
Categories Rice
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a sauce pan, warm the broth over low heat.
- Warm 1 tbsp olive oil in a large saucepan over med-high heat.
- Stir in mushrooms and cook until soft. About 3 minutes. Remove the mushrooms and set aside.
- Add 1 tbsp olive oil and stir in diced shallots. Cook 1 minute or until soft.
- Add Arborio Rice and stir. Ensure evenly coated with oil. Rice will turn a pale yellow colour.
- Add the white wine and stir until fully absorbed.
- Add warm broth 1/2 cup at a time until absorbed. Process should take about 20 minutes.
- Remove from heat - stir in mushrooms, butter, chives and parmesan cheese.
- Serve immediately and enjoy with the remainder of the bottle of wine!
Nutrition Facts : Calories 482.2, Fat 23.3, SaturatedFat 7, Cholesterol 19, Sodium 1245.4, Carbohydrate 48, Fiber 2.8, Sugar 4.1, Protein 17
SLOW-COOKER RISOTTO
No time to keep an eye on your risotto? There's an easier way! Just toss it in your slow cooker and watch the magic happen.
Provided by Food.com
Categories Low Cholesterol
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the basil oil in a sautee pan over medium heat and sautee the shallots until they have softened.
- Lightly coat the insert of crock pot with some extra basil olive oil. Add the sauteed shallots and basil oil to the slow cooker insert.
- Add the rice and coat it with the mixture.
- Stir in the wine and chicken broth.
- Add the salt. Cover and cook on high for about 2 hours or until all the liquid is absorbed. Just before serving, stir in the cheese.
- Have extra grated cheese to put on top of each serving. If I was going to add shrimp, chicken,.
- corn, salmon, etc., I would add it after the cheese had been stirred in, allowing just enough time.
- to warm up the item but not to overcook it.
Nutrition Facts : Calories 294.8, Fat 12, SaturatedFat 2.8, Cholesterol 4.8, Sodium 550.5, Carbohydrate 36.5, Fiber 1.2, Sugar 0.4, Protein 8.6
SLOW COOKER MUSHROOM RISOTTO
No need for constant stirring with our low-fat, low-calorie mushroom risotto made in a slow cooker. Sprinkle with parmesan for a comforting veggie meal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h30m
Number Of Ingredients 8
Steps:
- Heat the slow cooker if necessary. Fry the onion in the oil in a frying pan with a splash of water for 10 minutes or until it is soft but not coloured. Add the mushroom slices and stir them around until they start to soften and release their juices.
- Meanwhile pour the stock into a saucepan and add the porcini, bring to a simmer and then leave to soak. Tip the onions and mushrooms into the slow cooker and add the rice, stir it in well. Pour over the stock and porcini leaving any bits of sediment in the saucepan (or pour the mixture through a fine sieve).
- Cook on High for 3 hours, stirring halfway. and then check the consistency - the rice should be cooked. If it needs a little more liquid stir in a splash of stock. Stir in the parsley and season. Serve with the parmesan.
Nutrition Facts : Calories 346 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.53 milligram of sodium
HOW TO COOK A PERFECT RISOTTO RECIPE BY TASTY
Here's what you need: low-sodium chicken stock, olive oil, shallot, shiitake mushroom, unsalted butter, garlic, fresh thyme, salt, pepper, arborio rice, white wine, grated parmesan cheese, fresh parsley
Provided by Matt Ciampa
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.
- Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.
- Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.
- Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.
- Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.
- Add the white wine and cook until the wine has evaporated, stirring occasionally.
- Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.
- Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
- Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.
- Top with parsley, Parmesan, salt, and pepper.
- Enjoy!
SLOW-COOKER DIJON CHICKEN WITH BARLEY AND MUSHROOMS
This glossy, risottolike dish is inspired by the French bistro classic of chicken in tarragon-mustard sauce. Here, those flavors are transformed into a whole-grain, one-pot weeknight meal: The barley, mushrooms and chicken cook together first, then just before eating, finish with a bag of frozen peas and a tangy mixture of crème fraîche (or sour cream) and Dijon. Make the dish vegetarian by omitting the chicken and using your favorite vegetable broth, but add about ½ cup more liquid, to substitute for the chicken juices.
Provided by Sarah DiGregorio
Categories dinner, grains and rice, poultry, main course
Time 3h5m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a 6- to 8-quart slow cooker, combine the barley, mushrooms, chicken, chicken broth, lemon juice, white wine, garlic, thyme, salt, onion powder, red-pepper flakes and several generous grinds of black pepper. Stir to combine, then cook for 3 hours on high.
- At first it will seem like there is too much liquid, but the dish will thicken as it cools, and as you stir. Stir in the frozen peas and let them heat through, about 2 minutes.
- In a small bowl, stir together the crème fraîche and mustard, then fold it into the barley mixture. The chicken thighs should be falling apart; break them into coarse chunks with a spatula. Taste and add more mustard for a stronger flavor, if desired. Stir in the chopped tarragon and serve. Pass Parmesan at the table for topping.
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