Slow Cooker Mushroom Sage Risotto


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


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: