Mushroom Risotto with Peas


A few minutes of prep work turns restaurant-favorite mushroom risotto into an easy slow-cooker dish.

Prep Time:
20 mins
Slow Cook Time:
2 hrs 45 mins
Total Time:
3 hrs 5 mins
6 1/2 cups


  • 3 tablespoon butter

  • 3 cup sliced assorted fresh mushrooms, such as button, cremini, and/or shiitake (8 ounces)

  • cup sliced shallots or chopped onion

  • 2 cloves garlic, minced

  • 1 ¾ cup uncooked Arborio rice

  • 4 cup chicken broth

  • ¾ cup dry white wine

  • ½ teaspoon cracked black pepper

  • cup frozen peas, thawed

  • Asiago cheese shards (optional)

  • Fresh Italian (flat-leaf) parsley leaves (optional)


  1. In a large skillet heat butter over medium heat until melted. Add mushrooms, shallots, and garlic; cook for 5 to 7 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally. Stir in rice; cook and stir for 1 minute more. Transfer rice mixture to a 3 1/2- or 4-quart slow cooker. Stir in broth, wine, and pepper.

  2. Cover and cook on low-heat setting about 2 3/4 hours or on high-heat setting about 1 1/4 hours or until rice is tender. If possible, remove crockery liner from cooker. Stir in peas. If desired, top with cheese and/or parsley. Serve immediately.

    Mushroom Risotto with Peas
    Jason Donnelly

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Note: Do not lift or transport liner with food inside.

Nutrition Facts (per serving)

223 Calories
5g Fat
37g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 223
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 14mg 5%
Sodium 484mg 21%
Total Carbohydrate 37g 13%
Total Sugars 2g
Protein 5g
Vitamin C 3.5mg 18%
Calcium 11mg 1%
Iron 0.7mg 4%
Potassium 180mg 4%
Folate, total 13.9mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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