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Crockpot Express Mushroom Risotto
Rich and incredibly flavorful, Crockpot Express Mushroom Risotto is so much easier to make than its stove top counterpart!
Course
Side Dish
Cuisine
American, Italian
Keyword
rice, risotto, mushroom, crockpot express, pressure cooker
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
NPR
5
minutes
minutes
Total Time
22
minutes
minutes
Servings
8
Calories
255
kcal
Author
Nicole Burkholder
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
US Customary
-
Metric
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
Make this a meal by adding cooked chicken!
Nutrition
Serving:
1
cup
|
Calories:
255
kcal
|
Carbohydrates:
43
g
|
Protein:
9
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
11
mg
|
Sodium:
627
mg
|
Potassium:
369
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
110
IU
|
Vitamin C:
9.2
mg
|
Calcium:
153
mg
|
Iron:
2.6
mg