Category: Slow Cooker -

Mushroom Risotto     

Ingredients:
3 tablespoons olive oil
3 cups sliced fresh mushrooms (about 8 oz)
1/3 cup chopped onion
2 cloves garlic, minced
1 3/4 cups uncooked Arborio rice
4 cups chicken broth
3/4 cup dry white wine
1/2 teaspoon cracked black pepper
Asiago or parmesan cheese

Preparation:
In a large skillet saute mushrooms, onions and garlic in olive oil over medium heat . Cook for 5 to 7 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally. Stir in rice and cook an additional minute. Dump the rice mixture to a 4-quart crockpot. Stir in broth, wine, and pepper. Cover and cook on low-heat setting about 2 hours and 45 minutes or on high-heat setting about 1 hour 15 minutes or until rice is tender. Top with cheese, serve immediately.

Date added: 2017-08-26
Number of visits: 2348