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 RECIPE
You'll want to have all the ingredients to whip up this slow cooker mushroom risotto on hand on the regular.
Provided by Jaime Bachtell-Shelbert,Mashed Staff
Categories dinner, side
Time 1h27m
Number Of Ingredients 12
Steps:
- On the stovetop, heat up the extra-virgin olive oil and butter in a pan on medium heat.
- Add the shallots and garlic cloves, and cook for 1 minute.
- Add the mushrooms, and sauté for 5 to 7 minutes until softened and reduced.
- Add in the arborio rice, and stir to coat.
- Put the mixture from the pan and the chicken broth into the slow cooker, and cook on high for 1 hour and 15 minutes or on low for 2 hours and 45 minutes.
- Once the time is up, remove the lid, and stir in the Parmesan cheese, shredded kale, and chopped thyme.
- Season with salt and pepper, and serve.
Nutrition Facts : Calories 353 calories, Carbohydrate 51 g carbohydrates, Cholesterol 19 mg cholesterol, Fat 10 g fat, Fiber 3 g fiber, Protein 14 g protein, SaturatedFat 4 g saturated fat, ServingSize 0 g, Sodium 701 mg, Sugar 5 g, TransFat 0 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 MUSHROOM RISOTTO
No need for constant stirring with our low-fat, low-calorie mushroom risotto made in a slow cooker. Sprinkle with parmesan for a comforting veggie meal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h30m
Number Of Ingredients 8
Steps:
- Heat the slow cooker if necessary. Fry the onion in the oil in a frying pan with a splash of water for 10 minutes or until it is soft but not coloured. Add the mushroom slices and stir them around until they start to soften and release their juices.
- Meanwhile pour the stock into a saucepan and add the porcini, bring to a simmer and then leave to soak. Tip the onions and mushrooms into the slow cooker and add the rice, stir it in well. Pour over the stock and porcini leaving any bits of sediment in the saucepan (or pour the mixture through a fine sieve).
- Cook on High for 3 hours, stirring halfway. and then check the consistency - the rice should be cooked. If it needs a little more liquid stir in a splash of stock. Stir in the parsley and season. Serve with the parmesan.
Nutrition Facts : Calories 346 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.53 milligram of sodium
SLOW COOKER MUSHROOM RISOTTO
Make and share this Slow Cooker Mushroom Risotto recipe from Food.com.
Provided by gailanng
Categories Rice
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat 3 tablespoons oil over medium heat. Add shallots and cook until just soft, but not brown, about 3 minutes. Add 1/4 cup wine and cook, stirring constantly, for 1 minute. Add rice and stir and cook until it begins to turn translucent, about 2 minutes. Stir in thyme. 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 hours to 2 1/2 hours.
- Meanwhile, using the same skillet, heat remaining 1 tablespoon 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 the 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, parmesan, salt and pepper to taste. Top with the heated mushrooms and sprinkle top with chopped parsley.
Nutrition Facts : Calories 525.4, Fat 23, SaturatedFat 7.1, Cholesterol 22.8, Sodium 929.6, Carbohydrate 57.7, Fiber 2.2, Sugar 2.2, Protein 16
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.
SLOW-COOKER BACON AND MUSHROOM RISOTTO
If you're like us and love risotto, but don't like having to endlessly stir it while it cooks, then this genius hands-off, creamy, cheesy, mushroom and bacon-packed slow-cooker version is for you.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Spray 4-quart slow cooker with cooking spray.
- Heat 12-inch skillet over medium heat. Add bacon and cook 10 to 13 minutes, stirring frequently, until bacon is crisp. Using slotted spoon, transfer bacon to slow cooker.
- Add mushrooms to drippings in skillet. Increase heat to medium-high; cook 4 to 6 minutes, stirring occasionally, until lightly browned. Add shallots to skillet and cook 2 to 4 minutes, stirring frequently, until shallots are softened and mushrooms are browned. Add rice and salt and cook about 2 minutes, stirring frequently, until rice becomes opaque. Add wine; cook and stir until most of the liquid is absorbed. Transfer to slow cooker.
- Add broth to slow cooker; stir. Cover and cook on High heat setting 30 minutes. Stir; cook 40 to 60 minutes longer or until rice is just tender but not mushy, and liquid is absorbed.
- Heat whipping cream in 1-quart saucepan over medium heat until warm. Stir cream and Parmesan cheese into rice mixture. Serve immediately.
Nutrition Facts : Calories 520, Carbohydrate 67 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 5 g, TransFat 0 g
SLOW-COOKER RISOTTO
No time to keep an eye on your risotto? There's an easier way! Just toss it in your slow cooker and watch the magic happen.
Provided by Food.com
Categories Low Cholesterol
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the basil oil in a sautee pan over medium heat and sautee the shallots until they have softened.
- Lightly coat the insert of crock pot with some extra basil olive oil. Add the sauteed shallots and basil oil to the slow cooker insert.
- Add the rice and coat it with the mixture.
- Stir in the wine and 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.
Nutrition Facts : Calories 294.8, Fat 12, SaturatedFat 2.8, Cholesterol 4.8, Sodium 550.5, Carbohydrate 36.5, Fiber 1.2, Sugar 0.4, Protein 8.6
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