Mushroom Risotto

Makes 12
Prep 10 m
Cook 8 m
Slow Cook 180 m
Slow Cook on HIGH

Directions

  1. 1 of 1 Melt 3 tbsp unsalted butter in a large skillet. Add 1 diced small onion; saute 3 minutes. Add 1 pkg (6 oz) sliced portobello mushrooms, diced, and 8 oz sliced white mushrooms; cook 3 minutes. Stir in 2 cups Arborio rice. Add 1/2 cup white wine; cook until most is absorbed, 2 minutes. Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Pour into slow cooker along with 4 cups low-sodium vegetable broth, 2 cups water and 1 tbsp chopped fresh rosemary. Cover and cook on HIGH for 3 hours. Uncover and stir in 1/2 cup grated Parmesan and 1 tbsp unsalted butter.
Nutrition Information for Mushroom Risotto
Servings Per Recipe: 12
Per Serving: 6 g pro., 2 g fiber, 28 g carb., 5 g Fat, total, 164 kcal cal., 535 mg sodium