One of my faves to make in slow cooker! No more slaving over the stove stirring a pot for hours on end!

I've got a cozy little secret to share with you today—one of my ultimate comfort food favorites, Mushroom Risotto. Originating from Italy, risotto typically calls for you to stand at the stove, lovingly stirring until you achieve that creamy perfection. But you know I'm all about making life simpler (without sacrificing flavor), so I'm bringing you my Slow Cooker Mushroom Risotto. Yes, you read that right! Rich, creamy, and hands-off, this recipe is perfect for us busy bees who want a touch of gourmet without the fuss. It's ideal for creating that special dinner atmosphere even on your busiest weeknight.

When it comes to pairing, this Mushroom Risotto is pretty much a self-sufficient star, but if you want to add a little more green to your table, a simple arugula salad with a lemon vinaigrette is a zesty sidekick. And if you've got meat lovers at your table, this risotto pairs beautifully with a tender grilled chicken breast or a seared flank steak.

Slow Cooker Mushroom Risotto
Servings: 4-6

- 1 ½ cups Arborio rice
- 1 lb fresh mushrooms, sliced (you can't go wrong with a mix of cremini and shiitake)
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth (chicken broth works well, too, if you're not vegetarian)
- 1 cup dry white wine, something you'd enjoy sipping
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Fresh parsley for garnish

1. Start with heating the olive oil over medium heat in a skillet. Throw in the onions and sweat them until they are soft and translucent.

2. Add the garlic and mushrooms into the skillet. Cook them until the mushrooms are browned and all their moisture has evaporated—hello, flavor town!

3. Transfer the mushroom mixture into your slow cooker. Pour in the Arborio rice and give it a good stir to coat it with all that mushroom goodness.

4. Time to deglaze your skillet with that white wine. Make sure to get all those delicious bits off the pan, then pour everything into the slow cooker.

5. Add the broth, dried thyme, a pinch of salt, and a grind of black pepper into your slow cooker. Give it another stir, then set it to cook on high for 2 hours. Note to self: no peeking needed—let the slow cooker work its magic.

6. After 2 hours, check your risotto. The rice should be tender but with a slight bite, and most of the liquid should be absorbed.

7. To finish, stir in the Parmesan cheese and butter until everything's dreamy and creamy.

8. Serve it up hot with a sprinkling of fresh parsley (it's not just for looks; it adds a lovely fresh flavor too!).

- Feel free to get creative with your mushrooms. Each type offers a new dimension of flavor. Wild mushrooms can really elevate the dish.
- If you want some extra veggies in there, stir in some spinach or peas during the last 30 minutes of cooking.
- Be sure to warm your broth before adding it to the rice; it helps with even cooking.
- No white wine? No problem. You can substitute with extra broth, but that splash of vino really adds a lovely acidity that balances the dish.
- Leftovers? They're almost as good as the first round. Just add a splash of broth when reheating to bring back the creaminess.