Prep Time: 15 mins | Cook Time: 1 hr 45 mins | Total Time: 2 hrs | Yield: 8 Servings
This Mushroom Risotto is worth all the time and effort! I am so glad that I gave this recipe a try because my kids could not get enough of it! They love it so much that I always make sure to have all these ingredients in my fridge! A big thanks to my cousin, Freya, for this awesome recipe. I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Feel free to add more ingredients if you prefer. I am sure that you can do a lot to make this even better! Anyway, have a wonderful day friends, and I hope you all love and appreciate this recipe today. Enjoy!
4 tbsp butter
8 ounces portabella mushrooms, thinly sliced
1 shallot/ 1/4 yellow onion, diced
1 tsp garlic, minced
1 3/4 c Arborio rice
4 c chicken broth
Salt and pepper to taste
1 c peas
1/4 c Parmesan cheese
Place a skillet on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the shallots, garlic, and mushrooms. Saute until soft and aromatic.
Add rice and stir until well combined.
Apply cooking spray in a slow cooker.
Transfer the rice mixture into the prepared slow cooker.
Add broth, salt, and pepper. Stir until well combined.
Cover the slow cooker and cook the risotto for about 1 hour 30 minutes on high heat.
Add Parmesan cheese and peas. Stir until well combined.
Serve hot and enjoy
Total Fat 7g | Cholesterol 19.8mg | Sodium 871.1mg | Total Carbohydrate 35.9g | Dietary Fiber 1.2g | Sugars 2.2g | Protein 6.1g | Vitamin A 72.3µg | Vitamin C 3.2mg
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