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Crockpot Mushroom Risotto with Parmesan

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours 50 minutes
Total Time 4 hours
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Risotto
  • 1 1/2 cups Arborio rice
  • 1 tablespoon unsalted butter or olive oil
  • 1 medium onion, finely diced
  • 3 garlic cloves, minced
  • 8 oz mushrooms, sliced (cremini, button, or mixed)
  • 4 cups vegetable or chicken broth
  • 1/2 cup dry white wine (optional but recommended)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme or Italian seasoning
  • For Finishing
  • 3/4 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Fresh parsley, chopped (optional)

Instructions
 

  • Prep the vegetables: Dice the onion, mince the garlic, and slice the mushrooms.
  • Optional sauté step: In a skillet, heat butter or oil and sauté onion and garlic until fragrant. Add mushrooms and cook 3–4 minutes. This step boosts flavor but may be skipped.
  • Add ingredients to crockpot: Place Arborio rice, mushrooms, onions, garlic, broth, wine, salt, pepper, and thyme into the slow cooker.
  • Mix gently: Stir to distribute everything evenly.
  • Slow cook: On HIGH: Cook 2–2.5 hours. On LOW: Cook 3–4 hours.
  • Stir once halfway if possible, but not essential.
  • Finish risotto: When rice is tender and creamy, stir in Parmesan and the remaining butter. Adjust seasonings.
  • Rest: Let risotto sit 5 minutes to thicken.
  • Garnish: Add chopped parsley if desired.