This post may contain affiliate links. Please see my full Disclosure Policy for details.
Rich and incredibly flavorful, Crockpot Express Mushroom Risotto is so much easier to make than its stove top counterpart!
Since I’ve already done a lot of rice cooking in my Crockpot Express, I decided I would tackle risotto. I LOVE a good risotto-if we go out to a nice restaurant, that’s what I’m ordering! This Crockpot Express Mushroom Risotto recipe makes a BIG pot of deliciousness, so feel free to cut it down if you like. For best results, though, stick with good quality ingredients! Be choosy when it comes to your Parmesan cheese and mushrooms-that’s where most of the flavor is coming from in this dish.
If you’re looking for just a basic recipe using the Crockpot Express as a rice cooker, you can read my post about How to Cook Fluffy White Rice in the Crockpot Express. You can add broth to make plain white rice more flavorful, too! But I still think you should try this mushroom risotto first. 😉
Crockpot Express Mushroom Risotto
Ingredients
- oil for sauteing
- 1/2 medium onion chopped
- 2 tsp diced garlic
- 1 lb baby bellas mini Portobello mushrooms
- 2 cups Arborio rice
- 4 cups chicken broth
- 1 cup grated Parmesan
- parsley for garnish
Instructions
- Remove the lid and set aside. Press Brown/Saute and add oil to the bottom of the pot (I drizzle with EVOO) Allow to heat up for just a couple minutes.
- Add onions and garlic. Saute for 1 minute.
- Add mushrooms. Stir regularly and continue to cook on Brown/Saute until soft-about 5 minutes.
- Press Start/Stop. Add rice and broth to the pot. Stir well.
- Cover and lock lid. Turn steam release valve to closed. Press Rice/Risotto and leave the time set for 12 minutes. Press Start/Stop.
- When cooking cycle ends, allow natural pressure release for 5 minutes. Then flip the valve open to release any remaining pressure.
- Open lid and stir in Parmesan cheese. Garnish with parsley and serve hot!
Notes
Nutrition
For more great Crockpot Express Recipes, check out this ever-growing list!
- Chocolate Orange Cookies - November 2, 2024
- Nutella Banana Bread - October 14, 2024
- Bacon Onion Dip - September 13, 2024
Karen says
I used this recipe as the base for a mushroom, bacon and chicken risotto. Turned out brilliantly!
Basically fried off some bacon and chicken with the onions and followed the rest of the recipe with the addition of some thyme and parsley. Used whatever mushrooms I could find at the grocers – button, swiss browns and oysters. Bit of butter to finish it off (hey, if I’m eating bacon, I’ll go for the butter too.
We all went for seconds!
Nicole Burkholder says
That sounds so delicious! I could go for a big bowl of that right now 🙂
Maria Scibelli says
Do you cook for less time if you want to make a half batch of this recipe?
Nicole Burkholder says
No, you don’t need to adjust the time. It will heat a bit faster, so the total time in the pot may be a few minutes less. Make sure you still do the full NPR as instructed. 🙂
Maria Scibelli says
Thank you Nicole. I tried it with one cup of rice and two cups of broth with the same amount of time you recommended and it came out great.
Sandra says
I was sceptical at first, but it turned out great. So much easier than on Stove top. Will definitely make again. Thanks for recipe.
Nicole Burkholder says
I know, it doesn’t seem like it should be possible. 🙂 I’m glad you liked it!
Debbie says
Really good and easy too! Great for a side dish or main course.
Nicole Burkholder says
I might add some chicken next time to serve it as a full meal!