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As the chill of autumn settles in, there’s nothing quite like a warm bowl of risotto to bring comfort to your dining table. The Cozy Crockpot Mushroom Risotto is not only a celebration of rich flavors but also an embodiment of the ease that comes with using a slow cooker. Imagine creamy Arborio rice slowly absorbing the essence of earthy mushrooms, aromatic garlic, and savory cheese, resulting in a dish that envelops you in warmth with each bite. This recipe transforms the traditionally labor-intensive process of risotto-making into a straightforward, hassle-free experience, allowing you to enjoy the cozy ambiance of home cooking without the constant stirring.

Creamy Fall Crockpot Mushroom Risotto

Warm up your autumn evenings with a bowl of Cozy Crockpot Mushroom Risotto. This delightful recipe transforms traditional risotto into an effortless slow-cooked dish, allowing creamy Arborio rice to absorb the rich flavors of earthy mushrooms, garlic, and savory cheese. Perfect for busy nights, the crockpot takes care of the cooking while you relax. Discover the simple steps to create this comforting meal that brings comfort and warmth to your dining table. Enjoy the rich, satisfying texture and delightful aromas that fill your home!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth

1 cup sliced cremini mushrooms

1 cup sliced shiitake mushrooms (or any mushrooms of your choice)

1 medium onion, finely chopped

4 cloves garlic, minced

1 cup dry white wine (or additional broth for a non-alcoholic version)

1 cup heavy cream

1 cup grated Parmesan cheese (plus extra for serving)

2 tablespoons olive oil

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 teaspoon salt

½ teaspoon black pepper

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Crockpot: Start by greasing the inner pot of your crockpot with olive oil to prevent sticking.

    Sauté the Aromatics: In a skillet over medium heat, add the olive oil. Once heated, add the chopped onion and garlic, sautéing until the onions become translucent (about 5 minutes). This step enhances the flavor of the dish.

      Combine Ingredients: In the crockpot, add the Arborio rice, sautéed onion and garlic, sliced mushrooms, dry white wine, vegetable broth, thyme, salt, and pepper. Stir everything together to combine well.

        Cook on Low: Cover the crockpot with a lid and cook on low for 4-5 hours, stirring occasionally if possible to prevent sticking. The rice should become creamy and tender, absorbing most of the liquid.

          Add Cream and Cheese: Once the risotto has cooked and the rice has absorbed the liquid, stir in the heavy cream and Parmesan cheese. Mix until the cheese is melted and creamy. Taste and adjust seasoning if necessary.

            Serve: Ladle the risotto into bowls and garnish with fresh parsley and additional Parmesan cheese. Serve warm for a cozy fall meal.

              Prep Time, Total Time, Servings: 15 minutes | 5 hours | 6 servings