Risotto with mushrooms in a slow cooker
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Serving size: 1 of 12 servings
Calories 262, total fat 12 G., saturated fats 7 G., proteins 7 G., carbohydrates 28 G., fiber 3 G., cholesterol 30 mg, sodium 523 mg, sugar 2 G.
Serving size: 1 of 12 servings
Calories 262, total fat 12 G., saturated fats 7 G., proteins 7 G., carbohydrates 28 G., fiber 3 G., cholesterol 30 mg, sodium 523 mg, sugar 2 G.
Leeks, assorted wild mushrooms, and white wine give this creamy risotto a rich and complex flavor. The best part about this slow cooker recipe is that you pour in all the broth at once, eliminating the need to ladle in and stir constantly, as with the traditional version. Be sure to rinse the leeks thoroughly after chopping them to remove any sand. Use only starchy Arborio rice; it makes the risotto incredibly velvety. When serving, sprinkle generously with Parmesan cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g mixed wild mushrooms, thinly sliced
- 3 cloves garlic, finely grated
- 3 medium leeks, white and light green parts only, halved lengthwise and thinly sliced
- 3 fresh sprigs of thyme
- 10 tablespoons unsalted butter, room temperature
- 1.5 tbsp. Arborio rice
- 1 cup dry white wine
- 5 cups lightly salted chicken broth
- 0.5 cup grated Parmesan + extra for serving
We recommend
Recipes with similar ingredients: Arborio rice, mushrooms, leeks, white wine, Parmesan cheese, thyme
Cooking the dish according to the recipe:
- Place the mushrooms, garlic, leeks, thyme, 6 tablespoons butter, 2 1/2 teaspoons salt, and 1/4 teaspoon black pepper in a 6-quart slow cooker. Set the cooker to high heat (see Note) and cook, stirring occasionally, until the vegetables have reduced and are beginning to brown, 15 to 20 minutes. Add the rice and cook, stirring occasionally, until the rice is opaque but not browned, about 5 minutes.
- Add the wine and scrape up any browned bits from the bottom with a wooden spoon. Continue cooking, stirring frequently, until most of the wine is absorbed, 2-3 minutes. Add the broth and stir. Following the manufacturer's instructions, close the lid and prepare the multicooker. Set the pressure cooker to low pressure for 15 minutes.
- Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid.
- Stir the rice mixture, scraping the bottom to prevent sticking. Set the slow cooker to high heat and cook, stirring frequently, until the risotto comes to a boil and thickens slightly, 2-3 minutes.
- Turn off the heat, add the Parmesan and the remaining 4 tablespoons of butter, and stir. Serve the risotto sprinkled with more Parmesan.
Note
Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions.
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