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 MUSHROOM RISOTTO
This Slow Cooker Risotto is easy, tasty and delicious. You will NOT regret your slow cooker out for this.
Categories slow cooker recipes vegetarian slow cooker crockpot crock pot instant pot vegetarian risotto easy risotto quick risotto rice recipes arborio
Time 2h30m
Yield 4-6
Number Of Ingredients 15
Steps:
- In a medium frying pan over a medium heat, melt 1tbsp butter. Add onions and fry, stirring occasionally, for 5 minutes. Add garlic and fry for another 5 minutes until translucent and slightly golden. Pour onions into a bowl and set to one side.
- In the same frying pan, increase the heat to medium-high and add another tbsp of butter. Fry chestnut mushrooms, stirring very occasionally, until browned. Add to onions, then add a third tbsp butter to the pan and fry button mushrooms, stirring occasionally, until browned. Add thyme, oregano, bay leaves and rice. Fry for 5 minutes.
- Grease the inside of slow cooker with oil. Add onions, chestnut mushrooms, and the mushroom-rice mixture. Season with salt and pepper and stir to combine. Pour over stock. Set slow cooker to high for one hour.
- After one hour, stir to combine then set slow cooker for a further hour or until the rice is just tender.
- Once the rice is cooked, switch off slow cooker. Stir in last tbsp butter, until the risotto turns glossy. Serve with fresh parsley and grated parmesan.
GRILLED MUSHROOM RISOTTO
I've grilled the mushrooms and scattered them on top of the risotto for a gorgeous, nutty flavour
Provided by Jamie Oliver
Categories Mains Jamie at Home Dinner Party Romantic meals Italian Mushroom
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I'm going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
- Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they've softened. Fish them out of the stock and chop them, reserving the soaking liquid.
- In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine - it'll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
- Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn't big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together - this is going to be incredible!
- Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
- Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.
Nutrition Facts : Calories 364 calories, Fat 8.3 g fat, SaturatedFat 2 g saturated fat, Protein 13.3 g protein, Carbohydrate 55.9 g carbohydrate, Sugar 1.8 g sugar, Sodium 0.8 g salt, Fiber 2.1 g fibre
MUSHROOM & RICE ONE-POT
Take a handful of simple storecupboard ingredients and turn them into this hearty comforting supper
Provided by Mary Cadogan
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Tip the rice into a sieve, rinse under cold running water, then leave to drain. Heat the oil in a flameproof casserole, add the onion, then fry until softened, about 5 mins. Stir in the rosemary and mushrooms, then fry briefly. Add the rice, stir to coat in the oil, then add the peppers, tomatoes, stock and some freshly ground pepper. Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 mins until the rice is tender. Scatter over the parsley and serve.
Nutrition Facts : Calories 282 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium
CROCKPOT MUSHROOM RISOTTO
Fancy enough to be served at a fine restaurant this Crockpot Mushroom Risotto is simple and easy to make. An amazing side dish for any night of the week.
Provided by Amanda Carlisle
Categories Side Dish
Time 2h45m
Number Of Ingredients 10
Steps:
- 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 an 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.
- If desired, top with cheese and/or parsley. Serve immediately
Nutrition Facts : Calories 239 kcal, Carbohydrate 38 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Sodium 434 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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
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 RISOTTO WITH GOURMET MUSHROOMS
This is the first risotto recipe done in the crockpot that I ventured to make. Wow! it is so good!. No standing and stirring, adding dribbles of broth..... you get the picture. Anything to make it easier is all right with me. :) With this slow cooker recipe, all you have to do is cook some onion, give the rice a quick saute in...
Provided by Patty Ward
Categories Other Main Dishes
Time 2h20m
Number Of Ingredients 11
Steps:
- 1. In a large skillet, heat 3 tbsp. oil over medium heat. Add onion and cook until just soft but not brown about 3 minutes. Add 1/4 cup wine and cook, stirring constantly, for one minutes. Add rice, and stir and cook until it begins to turn translucent, about 2 minutes. 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 - 2 1/2 hours.
- 2. Meanwhile, using the same skillet, heat remaining 1 tbsp. olive 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 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 and salt and pepper to taste. Serve immediately, topped with the heated mushrooms and Parmesan cheese.
- 3. Note: If you have a medium to large ROUND slow cooker, cooke the rice for 2 to 21/2 hours, until tender and still moist but not soupy. If you have a large OVAL slow cooker, cook the rice for 1 3/4 to 2 hours, until tender and moist but not soupy.
PRESSURE-COOKER RISOTTO WITH CHICKEN AND MUSHROOMS
Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes., Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy., Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.
Nutrition Facts : Calories 636 calories, Fat 26g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 1411mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.
RISOTTO WITH PARMIGIANO-REGGIANO IN A CROCK POT
Inspired by a favorite dish at a Scottsdale, AZ restaurant. It's the Basil Olive Oil used in the dish that makes it so yummy. I love Risotto but oh, the stirring and stirring... Here is a crockpot version that works great!! This recipe works as a terrific side dish but you can add other items to make it a complete meal in itself, such as shrimp etc.. I hope some of you will attempt this version.
Provided by zuzuzpetals
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the basil oil in a saute pan over medium heat and saute the shallots until they have softened.
- Lightly coat the insert of crock pot with some extra basil olive oil.
- Add the sauted shallots and basil oil to the crockpot insert.
- Add the rice and coat it with the mixture.
- Stir in the wine.
- Stir in the 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.
CROCK POT CHICKEN RISOTTO
Make and share this Crock Pot Chicken Risotto recipe from Food.com.
Provided by Sassy in da South
Categories Chicken
Time 10h15m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Spray crock pot with nonstick cooking spray.
- In a bowl combine soups, butter and juice.
- Place rice in crock pot and pour 1/2 soup mixture to cover.
- Place chicken in next.
- Pour remaining soup over chicken.
- Top with almonds and cheese.
- Cook on LOW 8 to 10 hours.
Nutrition Facts : Calories 455.7, Fat 24.9, SaturatedFat 9.5, Cholesterol 35.1, Sodium 1042.5, Carbohydrate 48.2, Fiber 3, Sugar 3.3, Protein 11.1
LAZY CROCK POT CHICKEN WITH MUSHROOMS
Steps:
- Gather the ingredients.
- Pat the chicken breasts dry with paper towels.
- Sprinkle them all over with the salt, pepper, and paprika, and then arrange them in the crock pot.
- In a bowl, whisk the cream of mushroom soup with the flour and the reserved liquid from the mushrooms. Stir the mushrooms into the soup mixture.
- Pour the sauce over the chicken.
- Cover the pot and cook on low for about 5 to 6 hours, or until the chicken is cooked and tender. The chicken's internal temperature should read 165 F on an instant-read thermometer.
- Serve sprinkled with chopped fresh parsley and enjoy.
Nutrition Facts : Calories 376 kcal, Carbohydrate 30 g, Cholesterol 105 mg, Fiber 2 g, Protein 43 g, SaturatedFat 2 g, Sodium 471 mg, Sugar 3 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g
MUSHROOM RISOTTO
Steps:
- Stir together all ingredients, except Parmesan, in slow cooker.
- Cook on high, stirring every 30 minutes for 2 hours.
- Check consistency. Continue to cook, stirring every 10 to 15 minutes for 30 minutes to 1 hour. Be careful not to overcook risotto. (Rice should be al dente, not mushy.)
- Stir in Parmesan before serving.
INSTANT POT MUSHROOM RISOTTO
I promise, this is the EASIEST risotto you will ever make right in your pressure cooker without any stirring or any kind of fuss! The risotto comes out perfectly - amazingly rich and creamy, loaded with mushrooms, spinach, peas and freshly grated Parmesan!
Provided by Chungah Rhee
Categories instant pot
Yield 6 servings
Number Of Ingredients 11
Steps:
- Set a 6-qt Instant Pot® to the high saute setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in chicken broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute. Serve immediately.
MUSHROOM AND LEEK RISOTTO RECIPE
A recipe that's healthy and delicious with each lasting bite. You'll definitely enjoy the taste of mushrooms, leeks, and pasta with our tasty dish.
Provided by Everett Dean
Categories Rice & Risotto
Time 52m
Yield 4
Number Of Ingredients 14
Steps:
- Turn on the Crock-Pot® Express, select Brown/Sauté mode and high heat, and add 2 tablespoons of butter to the pot. When the butter has melted, add the leek, mushrooms, and garlic, and sauté, stirring frequently for 5 to 7 minutes, or until the mushrooms are browned and most of the liquid is evaporated.
- Stir in the Holland House® Sherry Cooking Wine and cook until the wine is reduced to only a few tablespoons, 3 to 4 minutes.
- Add the arborio rice and toast for 1 minute, then press Stop on the Crock-Pot® Express to turn off the heat.
- Mix in the vegetable stock, thyme, and ½ teaspoon salt.
- Place the lid on the Crock-Pot® Express, lock into place, and turn the vent to the seal position.
- Press the Rice/Grains button, and then Start. It will set the cook timer to 12 minutes. After 12 minutes, let the Crock-Pot® Express release naturally for 10 minutes, then release the steam valve and open the lid. The risotto should be creamy and slightly al dente. Remove the thyme sprigs.
- Stir the Parmesan, lemon zest, and lemon juice, and season to taste with salt and pepper.
- Serve immediately, garnished with the parsley.
- Enjoy!
Nutrition Facts : Carbohydrate 52.28g, Cholesterol 36.85mg, Fat 14.84g, Fiber 3.95g, Protein 11.27g, SaturatedFat 9.00g, ServingSize 4.00, Sodium 595.30mg, Sugar 0.00, UnsaturatedFat 3.84g
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