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Recipe
Slow Cooker Mushroom Sage Risotto
Ingredients
| 1 ½ | cups uncooked Arborio rice |
| ¼ | cup olive oil |
| ¼ | cup white wine |
| 4 | cups low-sodium chicken broth |
| 1 | small yellow onion, finely chopped OR 2 teaspoons onion flakes |
| 2 | cloves garlic, finely chopped |
| 1 | cup cremini mushrooms, finely sliced |
| 2 | teaspoons finely chopped fresh sage |
| 1 | teaspoon kosher salt |
| ¼ | teaspoon freshly cracked black pepper |
| 2/3 | cups finely grated Parmesan cheese |
Instructions
1. In a small bowl mix together the rice, olive oil, garlic, onion, sage and mushrooms. Then pour it all into the slow-cooker. Pour in the broth and white wine and cook it on high for 2 and ½ hours.
2. Once the risotto is finished cooking stir in the Parmesan cheese and leave uncovered.
Naptime Notes
Naptime Recipe Serving ideas
This risotto has a dense consistency and is very creamy. Serve it alongside a lighter meat or vegetable since this will be the heaviest part of the meal.
Naptime Stopwatch
5 minutes prep time, 2 ½ hours cook time
Naptime Reviews
This got great reviews at the end of the day!
More Naptime Recipes
Printed from: https://thenaptimechef.com/2012/01/slow-cooker-week-mushroom-sage-risotto-naptime-everyday/