Main Course – Crockpot Risotto


1/2 c. olive oil, plus a little extra

2 shallots, minced

1 1/4 c. arborio rice

½ c. dry white wine

3 3/4 cups low sodium chicken broth

1 tsp. salt

1 tsp. dried thyme

1/2 cup grated Parmesan cheese

3 tbs. heavy cream

8 oz. sliced mushrooms (I like to experiment with mushrooms)


(You can add any meat you like such as Chicken, Shrimp or Lobster for a different flavor)

muchroom risotto


Heat the oil in a pan and over medium heat the shallots until they are translucent.

Add the rice and coat with shallot/oil mixture cook until rice gets brownish


Coat the inside of the slow cooker with olive oil.

Add the shallot/rice mixture and oil to the slow cooker.


Cook the mushrooms in sauteé pan with 1tbsp. of olive oil and 1/4 c. of white wine.


Add ¼ c. of wine and chicken broth and the sautéed mushrooms to the crockpot

Add the salt and thyme and stir ingredients together.


Place cooker on slow cooker and cook on high for 2 hours or until liquid is absorbed into rice.


Stir cream and cheese into slow cooker and stir.

Top with some shaved parmesan


Let the mixture heat for another 5 minutes.