This easy no-stir Slow Cooker Mushroom Risotto gives you creamy, cheesy perfection with minimal effort. Ideal for weeknights or relaxed weekends.
If you love risotto but don't love stirring it for half an hour, this Slow Cooker Mushroom Risotto is about to become your favorite kitchen shortcut!
It tastes just as indulgent as the classic stovetop version, but all you have to do is toss the ingredients into your slow cooker and let it do the work.
Although you can skip it, I usually pan fry the mushrooms and onions first, then simmer it briefly in the white wine before adding to the crock pot - it really adds great flavour.
However, if you don't have time then just throw it all into the slow cooker and stir - it's still delicious.
No stress, no constant attention, just creamy, earthy, perfectly cooked rice every time.
I've made risotto countless ways: on the stove, in the Instant Pot, even in the oven, but the slow cooker method is the one I return to on busy evenings.
We like to serve our slow cooker mushroom risotto with a side salad, like Tomato Onion Salad, Pear and Gorgonzola Salad, or Broccoli Cranberry Salad.
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Why You'll Love This Recipe
- Crock pot risotto is easy. You just set it and forget it.
- This mushroom risotto is vegetarian and full of flavor.
- It uses simple, affordable ingredients.
- The slow cooker does the work for you.
- It's perfect for busy weeknights.
Ingredients
- Mushrooms. The main flavor driver. Use chestnut, button, cremini, porcini, or a mix for the best texture and depth.
- Vegetable stock. The liquid base for cooking the rice. Use good-quality stock or homemade for the best flavor. Or try it with homemade Mushroom Stock.
- Arborio rice. The classic risotto rice that releases starch slowly to create a creamy texture. Carnaroli or vialone nano are good substitutes.
- White wine. Adds acidity and brightness. If you prefer to skip alcohol, replace it with extra stock.
- Onion. Builds the flavor base. A yellow or white onion works best. Shallots can be used for a milder taste.
- Olive oil. Adds richness and helps soften the onions and mushrooms. You can substitute butter for a more indulgent flavor.
- Fresh thyme. Adds herbal notes that balance the richness. Dried thyme can be used in a smaller amount.
- Salt and pepper. Essential for seasoning and bringing out the flavor of the mushrooms.
- Parmesan cheese. Adds creaminess and a salty, nutty flavor at the end. For a vegetarian alternative, use vegetarian hard cheese or nutritional yeast.
- Fresh parsley. Brightens the dish and adds freshness before serving.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Chop the mushrooms and onions.
Add the oil to a large frying pan over a medium/low heat, then add the onion and mushrooms in and cook for 5 minutes or until softened.
Pour in the wine and let it bubble and simmer for 2 minutes. Pour it all into the slow cooker.
Into the slow cooker, stir in the vegetable stock, rice, thyme, salt and pepper.
Cook on HIGH for 1-2 hours, stirring once or twice.
If it starts to dry out, add a little hot water or hot stock.
The rice should be al dente and the sauce thick and creamy.
Stir in Parmesan and serve topped with the chopped parsley.
Serving Suggestions
- Serve with roasted vegetables.
- Pair with a simple green salad and vinaigrette. Try Lime Vinaigrette.
- Top with sautéed kale or spinach.
- Try it with Kale Fritters or Butternut Squash Fritters
- Add a drizzle of pesto before serving.
- Serve in small bowls as a starter for a dinner party.
- Pair with garlic bread or crusty baguette.
- Top with extra Parmesan and cracked pepper.
- Add roasted cherry tomatoes for color and acidity.
Variations
- Vegan Mushroom Risotto. Skip the Parmesan and use nutritional yeast or vegan cheese. Check that your wine is vegan.
- Garlic Mushroom Risotto. Add minced garlic with the onions for a stronger flavor.
- Truffle Risotto. Finish with a drizzle of truffle oil for a gourmet touch.
- Spinach and Mushroom Risotto. Stir in baby spinach at the end for extra greens.
- Wild Mushroom Mix. Use a variety of mushrooms like shiitake, oyster, and chanterelle for depth.
- Lemon Thyme Risotto. Add lemon zest before serving for a bright finish.
- Creamy Herb Risotto. Mix in fresh basil, parsley, or dill before serving.
- Pea and Mushroom Risotto. Add frozen peas near the end of cooking for color and sweetness.
- Cheesy Risotto. Mix in a handful of grated cheddar or Gruyère with the Parmesan.
- Instant Pot Variation. Use the same ingredients but cook under pressure for 6-7 minutes.
Recipe Tips
- Stir once or twice during cooking to ensure even texture.
- Keep extra stock warm in case you need to loosen the risotto.
- Don't overcook; the rice should be just tender, not mushy.
- Use freshly grated Parmesan for the best flavor.
- Taste and adjust seasoning before serving.
FAQ
Yes. Replace the wine with an equal amount of vegetable stock.
Arborio rice is the best for risotto. It releases starch slowly, giving the creamy texture risotto is known for.
Yes, but sauté them first to remove excess moisture before adding to the slow cooker, or use ½ cup less vegetable stock.
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📖 Recipe
Slow Cooker Mushroom Risotto
Equipment
- Slow cooker
- Frying pan
Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced
- 300 g mushrooms porcini, cremini, or mixed, sliced 2 cups
- 125 ml white wine ½ cup
- 800 ml hot vegetable stock 3½ cups
- 300 g arborio rice 1½ cups
- 1 tablespoon fresh thyme leaves
- Salt & pepper
To serve
- ½ cup freshly grated Parmesan cheese 50g
- Fresh parsley
Instructions
- Add the oil to a large frying pan over a medium/low heat, then add the onion and mushrooms in and cook for 5 minutes or until softened. Pour in the wine and let it bubble and simmer for 2 minutes. Pour it all into the slow cooker.
- Into the slow cooker, stir in the vegetable stock, rice, thyme, salt, and pepper.
- Cook on HIGH for 1-2 hours, stirring once or twice. If it starts to dry out, add a little hot water or hot stock. The rice should be al dente and the sauce thick and creamy.
- Stir in Parmesan and serve topped with the chopped parsley.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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