This Crockpot Mushroom Risotto delivers the same dreamy, creamy texture as the classic version without constant stirring. Earthy mushrooms and arborio rice slowly meld in a rich, savory broth for a luxurious, hands-off meal. It’s the perfect cozy weeknight dinner with all the reward and none of the wrist-cramping effort.
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Why You’ll Love This Crockpot Mushroom Risotto
- Hands-off freedom: The slow cooker does nearly all the work for you.
- Deep, complex flavor: Slow cooking lets mushroom umami penetrate every grain.
- Forgiving method: Gentle heat prevents scorching and ensures even cooking.
- Amazing aroma: Your kitchen will smell like garlic, herbs, and mushrooms all day.
Ingredients & Tools
- 1.5 cups arborio rice
- 1 lb cremini mushrooms, sliced
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth, warmed
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- to taste salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley, for garnish
Tools: A 4-6 quart slow cooker (crockpot), a large skillet.
Notes: Don’t skip warming the broth for even cooking. The white wine adds crucial acidity to balance the richness.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 14 g |
| Fat: | 16 g |
| Carbs: | 55 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 2 hours on High (or 4 on Low) | Total Time: 2 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Why can’t I use a different type of rice? Arborio rice is non-negotiable here. Its high starch content is what releases slowly to create that signature creamy texture without needing cream. Long-grain rice like jasmine or basmati simply won’t work the same magic.
- Do I really have to sauté the mushrooms first? Honestly, yes. This step is crucial for developing deep, savory flavor. Sautéing caramelizes the mushrooms and drives off excess water, preventing your risotto from becoming watery. It’s a few extra minutes that pay off hugely in taste.
- What’s the deal with warming the broth? Adding cold liquid to the crockpot can significantly lower the internal temperature, throwing off the cooking time and potentially making the rice gummy. Warming it is a simple trick for a more consistent and faster cook.
- Can I make this vegetarian? Absolutely! Just be sure to use a robust vegetable broth. I find mushroom or roasted vegetable broths work best as they complement the earthy flavors already in the dish.
How to Make Crockpot Mushroom Risotto
Step 1: Start by warming your broth in a saucepan over low heat—you want it hot but not boiling. While that’s heating, place your large skillet over medium-high heat and add the olive oil and 1 tablespoon of the butter. Once the butter has melted and foamed slightly, add your sliced mushrooms. You’ll notice they’ll start to release their liquid. Cook, stirring occasionally, for about 6-8 minutes until they’ve browned nicely and shrunk in size.
Step 2: Reduce the skillet heat to medium and add the diced onion. Cook for another 4-5 minutes until the onion turns soft and translucent. Now, add the minced garlic and fresh thyme, stirring constantly for just one minute until incredibly fragrant—be careful not to let the garlic burn, as it will turn bitter.
Step 3: It’s time for the crockpot. Transfer the sautéed mushroom and onion mixture into the slow cooker insert. Add the arborio rice and give everything a good stir, coating the rice in the butaty, mushroomy goodness. This helps each grain start to toast slightly, even in the slow cooker environment.
Step 4: Pour in the dry white wine and the warmed broth. Season with a good pinch of salt and several grinds of black pepper. Stir everything together one final time, ensuring no grains of rice are stuck to the bottom of the insert. This is your only stir for a while, so make it count!
Step 5: Place the lid on the crockpot and cook on the HIGH setting for 2 hours (or on LOW for 4 hours). Do not lift the lid during cooking—this lets out precious heat and steam that the rice needs to cook properly. Trust the process.
Step 6: When the time is up, carefully remove the lid. The risotto should look creamy, and the rice should be tender with just a slight bite (al dente). If it looks a little too wet for your liking, you can let it sit for 10-15 minutes with the lid off—it will continue to thicken.
Step 7: This is the finishing touch. Stir in the remaining 2 tablespoons of butter and the full cup of grated Parmesan cheese. Stir vigorously—this final step, called “mantecatura” in Italian, is what gives risotto its ultimate creamy, glossy finish. Taste and adjust seasoning with more salt and pepper if needed.
Step 8: Serve immediately, garnished with a sprinkle of fresh parsley and an extra dusting of Parmesan cheese. Risotto waits for no one—it’s best enjoyed straight from the pot while it’s luxuriously creamy and hot.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; texture becomes grainy upon thawing.
- Reviving: Reheat gently with a splash of broth, stirring to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a bright, crisp contrast to the rich, creamy risotto.
- Garlic herb roasted chicken — For a more substantial meal, a juicy, herb-rubbed roasted chicken thigh or breast pairs beautifully, with the pan juices complementing the risotto’s earthiness.
- Lemon-buttered asparagus — The vibrant, slightly bitter flavor of asparagus sautéed with a squeeze of lemon cuts through the richness and adds a beautiful green element to the plate.
Drinks
- A crisp Pinot Grigio — Its light, citrusy notes and bright acidity are the perfect palate cleanser between bites of the earthy, umami-packed risotto.
- A light-bodied red like Pinot Noir — If you prefer red, a low-tannin Pinot Noir has enough earthiness to mirror the mushrooms without overpowering the dish’s delicate creaminess.
- Sparkling water with lemon — A non-alcoholic option that provides the necessary effervescence and citrus zing to reset your taste buds, making each bite of risotto taste fresh and new.
Something Sweet
- Dark chocolate affogato — A scoop of vanilla bean ice cream “drowned” with a shot of hot espresso and shaved dark chocolate offers a bitter, sweet, and cold contrast that is utterly divine after a savory meal.
- Lemon sorbet — This is the ultimate palate-cleanser. Its sharp, clean, and refreshing citrus flavor is the perfect light finish that doesn’t leave you feeling overly full.
- Almond biscotti — A crunchy, not-too-sweet cookie that you can dip into a small glass of Vin Santo or dessert wine for a classic Italian end to your meal.
Top Mistakes to Avoid
- Mistake: Lifting the lid to peek. I know the temptation is real, but every time you lift that lid, you release a significant amount of heat and steam. This can drastically increase the cooking time and result in undercooked, crunchy rice. Set a timer and walk away.
- Mistake: Using cold broth. As mentioned before, this is a common pitfall. Adding cold liquid to the slow cooker throws the entire thermal system out of whack, leading to uneven cooking and a potentially gummy texture. A little pre-planning here makes all the difference.
- Mistake: Skipping the butter and Parmesan stir at the end. This isn’t just an aesthetic step. Stirring in cold butter and cheese off the heat is what emulsifies the sauce, giving the risotto its signature silky, restaurant-quality finish. Don’t just sprinkle the cheese on top!
- Mistake: Overcooking the garlic. When you’re sautéing the garlic with the thyme, it only needs 60 seconds max. Burnt garlic becomes acrid and bitter, and that flavor will permeate the entire dish, overshadowing the delicate mushroom and herb notes.
Expert Tips
- Tip: Use a mix of mushrooms for depth. While cremini are great, using a blend with some shiitake or even a few reconstituted dried porcini mushrooms will add a fantastic, complex umami flavor that makes the risotto taste truly gourmet.
- Tip: Don’t rinse the rice. You want all that starchy dust on the arborio rice! That surface starch is the key to the creamy sauce. Rinsing it off will leave you with a much less creamy final product.
- Tip: Let it rest before serving. If your risotto is a touch too loose after the cooking time, don’t panic. Just turn off the crockpot, leave the lid off, and let it sit for 10-15 minutes. The rice will continue to absorb the liquid and thicken up perfectly.
- Tip: Prep your add-ins in advance. If you want to add other ingredients like peas or spinach, stir them in during the last 15-20 minutes of cooking. This way, they’ll heat through and wilt without becoming mushy or losing their vibrant color.
FAQs
Can I make crockpot mushroom risotto ahead of time?
You can, but it’s best served immediately. Risotto is known for its creamy, loose texture, and it will continue to absorb liquid and thicken as it sits, becoming more like a rice pudding. If you must, store it in an airtight container in the fridge for up to 2 days. To reheat, add a splash of broth or water and warm it gently on the stovetop or in the microwave, stirring frequently to bring back some of the creaminess.
My risotto turned out a bit watery. How can I fix it?
This happens sometimes, depending on your slow cooker and the moisture in your mushrooms. The easiest fix is to simply let it sit with the lid off for 10-20 minutes; the excess liquid will evaporate. If it’s still too loose, you can turn the crockpot to the WARM setting and let it sit a bit longer, stirring occasionally.
Is the white wine absolutely necessary?
The wine adds a wonderful layer of acidity and depth, but if you prefer not to use it, you can substitute it with an additional 1/2 cup of warm broth and a squeeze of fresh lemon juice added at the end. The lemon will mimic the brightening effect the wine provides.
Can I use frozen mushrooms?
I wouldn’t recommend it. Frozen mushrooms have a very high water content and will release a tremendous amount of liquid as they thaw and cook, almost guaranteeing a soupy, diluted risotto. Fresh mushrooms are definitely the way to go for the best texture and flavor concentration.
Can I double this recipe?
Yes, but you need to ensure your slow cooker is large enough. For a double batch, you’ll want at least a 6-quart model. The cooking time may need to be extended by 30-60 minutes on High, so start checking at the 2.5-hour mark for doneness.
Crockpot Mushroom Risotto
Make perfect Crockpot Mushroom Risotto with no stirring! This easy recipe delivers creamy, restaurant-quality results every time. Get the hands-off recipe now!
Ingredients
For the Ingredients
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1.5 cups arborio rice
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1 lb cremini mushrooms (sliced)
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1 large yellow onion (finely diced)
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4 cloves garlic (minced)
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4 cups vegetable or chicken broth (warmed)
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0.5 cup dry white wine (like Sauvignon Blanc)
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1 cup freshly grated Parmesan cheese (plus more for serving)
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3 tbsp unsalted butter (divided)
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2 tbsp olive oil
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1 tsp fresh thyme leaves (or 1/2 tsp dried)
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salt and freshly ground black pepper (to taste)
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0.25 cup chopped fresh parsley (for garnish)
Instructions
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Warm the broth in a saucepan over low heat until hot but not boiling. Meanwhile, heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, 6–8 minutes until browned and reduced.01
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Reduce heat to medium and add the diced onion. Cook 4–5 minutes until soft and translucent. Add minced garlic and fresh thyme; cook 1 minute, stirring constantly, until fragrant (do not brown the garlic).02
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Transfer the sautéed mushroom–onion mixture to the slow cooker insert. Add the arborio rice and stir to coat the grains in the buttery mushroom mixture.03
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Pour in the dry white wine and the warmed broth. Season with a pinch of salt and several grinds of black pepper. Stir well, making sure no rice sticks to the bottom.04
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Cover and cook on HIGH for 2 hours (or on LOW for 4 hours). Do not lift the lid during cooking.05
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When time is up, remove the lid. The risotto should be creamy and the rice tender with a slight bite. If too loose, let it stand uncovered 10–15 minutes to thicken.06
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Stir in the remaining 2 tablespoons butter and 1 cup grated Parmesan. Stir vigorously (mantecatura) until glossy and creamy. Taste and adjust salt and pepper.07
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Serve immediately, garnished with chopped parsley and extra Parmesan.08
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