Risotto has a reputation for being fussy, all that standing at the stove adding ladle after ladle of stock. This slow cooker version skips most of that. There is some prep at the start but once it goes in the slow cooker you can walk away.
The result is genuinely creamy and the mushroom flavour is really good. Worth making on a weeknight, perfect for your crockpot.
Building flavour before the slow cooker
A slow cooker will not create flavour on its own so what you do in the pan first matters. Cook the mushrooms until they release their moisture and turn golden. Do not rush this part.
Cook the mushrooms until they release their moisture and start to turn golden. Don’t rush this part, it’s where the flavour comes from. Then add the onion and garlic and let them soften for a few minutes. This builds a good base for the risotto.
I also like to cook the rice briefly in the butter before adding liquid. It coats the grains and helps them cook evenly later, rather than turning soft on the outside too quickly.
If you use wine, let it reduce properly. That sharpness cooks off, leaving behind a gentle acidity that balances the richness of the finished risotto.
Choosing mushrooms and getting the best texture
Using both dried and fresh mushrooms gives the best flavour and texture. The dried mushrooms add a deeper, more intense flavour.
The soaking liquid is just as important. Strain it and use it as part of your stock. It makes a real difference.
For the fresh mushrooms, let them cook long enough to lose their liquid. If they go into the slow cooker too wet, the final dish can feel loose rather than creamy.
I prefer slicing some mushrooms and chopping others a little finer. That way you get both a soft base and some texture throughout.
Getting the rice just right in a slow cooker
Arborio rice is essential here. It releases starch as it cooks, which is what gives risotto its creamy consistency without needing lots of cream. The texture should feel creamy and a little loose, not stiff or dry
The liquid ratio is a little different from stovetop risotto. Everything goes in at once, so the slow cooker does the work of absorbing the liquid rather than adding it bit by bit.
Give it one stir about halfway through to keep everything combined. That’s usually enough without affecting how the rice cooks.
Timing, temperature and avoiding mushy risotto
This recipe works best on HIGH. It keeps the cooking time shorter and helps the rice hold its shape better.
Start checking at around the 1 hour mark. The rice should be tender but still have a slight bite in the centre. If you leave it too long, it can tip over into soft and heavy quite quickly.
If it does go a little too far, you can loosen it with hot broth and it will still be very good, just a little softer than intended.
Finishing touches that make it feel like real risotto
Stirring in butter and parmesan at the end is worth doing. It takes a minute and makes the texture noticeably better. If the risotto feels too thick, add a little hot broth until it loosens to a creamy consistency.
A small squeeze of lemon at the end lifts everything. It won’t taste lemony, just fresher and more balanced. Serve it straight away, with a little extra parmesan and fresh herbs on top.
What to serve with slow cooker mushroom risotto
This is filling enough to eat on its own, which is how I usually have it. If you want something alongside, a simple green salad with a lemony dressing works really well. The acidity cuts through the richness nicely.
Garlic bread on the side is always a good idea and makes it more of a proper dinner if you are feeding hungry people.
If you are not keeping it vegetarian, it also works well alongside roasted chicken or a simple piece of pan-fried fish.
Storing and reheating mushroom risotto
Store leftovers in an airtight container in the fridge for up to three days. It thickens up overnight so stir in a splash of hot broth when you reheat it, either on the stovetop or in the microwave.
If you have leftovers the next day, risotto cakes are worth making. Shape the cold risotto into small patties and pan fry in a little butter until golden on both sides. Much better than reheating it as is.
How to Make Slow Cooker Mushroom Risotto
Step 1. Soak dried mushrooms and reserve the liquid
Step 2. Sauté fresh mushrooms until golden, then cook onion and garlic
Step 3. Add arborio rice and cook briefly to coat
Step 4. Add the wine to deglaze the pan and let it reduce to cook off alcohol.
Step 5. Transfer to slow cooker with stock and mushroom liquid
Step 6. Cook until the rice is tender, then stir through the butter, parmesan and seasoning.
Step 7. Serve in bowls with wedges of lemon, extra parmesan and fresh parsley
Questions about this recipe
Can I make risotto in a slow cooker without stirring? Yes. You only need one stir halfway through. It will not be identical to stovetop risotto but it comes out creamy and very good.
Why is my risotto too thick or too thin? Too thick: stir in a splash of hot broth and give it a minute. Too thin: leave the lid off for five minutes and it will tighten up on its own.
Can I skip the wine? Yes. Replace it with the same amount of extra stock. Add a small squeeze of lemon at the end for the acidity the wine would have given.
Can I reheat mushroom risotto? Yes. Reheat gently on the stovetop or in the microwave and stir in a splash of hot broth as you go. It thickens up in the fridge overnight so it will need loosening.
Can I use a different type of rice? Arborio is the one to use. Short grain rice releases the starch that makes risotto creamy. Long grain rice like basmati will not give you the same result.
More easy slow cooker dinners
- Slow Cooker Red Lentil Curry is one of the most made recipes on the site. Simple ingredients, good flavour and ready without much effort.
- Slow Cooker Lentil & Vegetable Cottage Pie is worth trying if you like a warmer spiced dish. The pumpkin gets very tender and the sauce is lovely over rice.
- Slow Cooker Pumpkin & Chickpea Curry is a good one for when you want something a bit more substantial. Filling and very easy to put together.
- Slow Cooker Zuppa Toscana is the slow cooker version of the Italian soup. Warming, hearty and one that gets made regularly around here.
- Slow Cooker Spinach & Ricotta Lasagna if you want something that feels a bit more of a weekend project. Worth the extra steps.
If you enjoy cooking vegetarian meals in the slow cooker, I’ve shared more of my go-to recipes here: Easy Slow Cooker Vegetarian Meals.
Slow Cooker Mushroom Risotto
A creamy, flavour-packed mushroom risotto made in the slow cooker with minimal stirring and simple, reliable steps.
Ingredients
- 20–25 g dried mixed mushrooms (0.7–0.9 oz)
- 1½ cups boiling water (375 ml / 12.7 fl oz)
- 2 tablespoons butter or olive oil (1 oz / 28 g)
- 300 g fresh mushrooms (Swiss brown / cremini), cleaned, finely sliced (10.6 oz)
- 1 teaspoon butter, small knob
- 2 shallots, finely diced (1 small onion)
- 3 cloves garlic, crushed
- 1 teaspoon butter, small knob
- 1½ cups arborio rice, 300 grams (10.6 oz)
- ½ cup dry white wine (125 ml / 4.2 fl oz)
- 1½ cups hot vegetable stock (375 ml / 12.7 fl oz)
- ½ teaspoon soy sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 fresh thyme stalks (or ½ teaspoon dried thyme)
To Finish
- ¼–½ cup hot stock (60–125 ml / 2–4.2 fl oz)
- ½ cup finely grated parmesan (about 50 g / 1.8 oz)
- 1 tablespoon butter (½ oz / 14 g)
- 1–2 tablespoons chopped fresh parsley
- Small squeeze lemon juice
- Cracked Black Pepper
Instructions
- Place the dried mushrooms in a heatproof bowl. Pour over the boiling water and soak for 20 minutes until softened. Remove, squeeze out excess moisture, then finely chop. Strain the soaking liquid through a fine sieve and set aside.
- Heat the butter or oil in a large frying pan over medium-high heat. Add the fresh mushrooms and cook, stirring occasionally, until their liquid evaporates and they turn golden, about 6–8 minutes.
- Add a small knob of butter and the onion. Cook for 3–4 minutes until softened. Stir in the garlic and chopped soaked mushrooms and cook for 1 minute until fragrant. Add the remaining butter and stir to combine.
- Add the arborio rice and cook for 1–2 minutes, stirring well to coat the grains.
- Pour in the white wine and cook until mostly evaporated, about 2 minutes.
- Transfer the mixture to a 4–5 quart slow cooker.
- Combine the reserved mushroom liquid with the vegetable broth and heat until hot (not boiling).
- Pour into the slow cooker with the soy sauce, salt, pepper and thyme.
- Cover and cook on HIGH for 1 to 1½ hours, stirring once halfway through, until the rice is tender with a slight bite in the centre. Begin checking at 1 hour to avoid overcooking.
- Stir in ¼ cup hot broth, parmesan and butter. Leave the lid off for 5 minutes to thicken slightly.
- Taste and adjust seasoning. Add a little extra hot broth if needed for a creamy consistency.
- Serve immediately in bowls with parsley, a squeeze of lemon juice and cracked black pepper.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2–3 months.
- Reheat gently on the stovetop or in the microwave, stirring in a little hot broth to loosen and restore the creamy texture.
Notes
- Reheated risotto will thicken — add extra broth to bring it back to a creamy consistency.
- Leftovers are perfect for arancini, risotto cakes or baked risotto.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 521Total Fat: 20gSaturated Fat: 7gUnsaturated Fat: 13gCholesterol: 23mgSodium: 531mgCarbohydrates: 73gFiber: 20gSugar: 23gProtein: 22g
This nutrition calculation for Just Slow Cooker Recipes has been automated, please use your discretion with the calculation and use your own if unsure.
Risotto has a bit of a reputation but this one is much more forgiving than the stovetop version. If you make it, leave a comment and let me know whether you used the wine or skipped it.
Thank you so much for visiting and taking the time to try this recipe. I hope you find plenty of slow cooker inspiration here on my blog.
If you’d like to see more of my latest recipes and kitchen adventures, be sure to follow along on Pinterest.
Happy cooking!
Anna
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