Crockpot Mushroom Risotto

• Gluten free

• Produce

  • 2 cloves Garlic
  • 1 Italian (flat leaf parsley, fresh
  • 3 cups Mushrooms, fresh
  • 1/3 cup Onion

• Canned Goods

  • 4 cups Chicken broth

• Pasta & Grains

  • 1 3/4 cups Arborio rice

• Baking & Spices

  • 1/2 tsp Black pepper, Cracked

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 Asiago or parmesan cheese shreds

• Beer, Wine & Liquor

  • 3/4 cup White wine, dry

Found on momswithcrockpots.com

Description

Ingredients

• 3 tablespoons olive oil
• 3 cups sliced fresh mushrooms (about 8 oz)
• ⅓ cup chopped onion
• 2 cloves garlic, minced
• 1¾ cups uncooked Arborio rice
• 4 cups chicken broth
• ¾ cup dry white wine (or additional chicken broth)
• ½ teaspoon cracked black pepper
• Asiago or parmesan cheese shreds (optional)
• Fresh Italian (flat-leaf) parsley leaves (optional)

Directions

• In a large skillet saute mushrooms, onions and garlic in olive oil over medium heat . Cook for 5 to 7 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally.
• Stir in rice an cook an additional minute.
• Dump the rice mixture to a 4-quart crockpot. Stir in broth, wine, and pepper.
• Cover and cook on low-heat setting about 2 hours and 45 minutes or on high-heat setting about 1 hour 15 minutes or until rice is tender.
• If desired, top with cheese and/or parsley. Serve immediately.
• Omit the cheese
• Use a gluten free chicken broth