Crockpot Balsamic Mushroom Risotto

Crockpot Balsamic Mushroom Risotto

This creamy balsamic mushroom risotto is effortlessly made in a crockpot, offering a rich and savory flavor with minimal effort.

Servings: 4 | Cook Time: 120 minutes

Prep Time: 15 minutes | Total Time: 135 minutes

Ingredients

• 1 cup Arborio rice
• 2 cups sliced mushrooms
• 1 small onion, finely chopped
• 3 cups vegetable broth
• 1/4 cup balsamic vinegar
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Prepare Ingredients: Rinse the Arborio rice under cold water and set aside.
2. Sauté Vegetables: In a skillet, heat olive oil over medium heat and sauté the onion, garlic, and mushrooms until soft.
3. Combine in Crockpot: Transfer the sautéed mixture to the crockpot and add the rice, vegetable broth, balsamic vinegar, and thyme.
4. Cook: Set the crockpot on high and cook for 2 hours, stirring occasionally to prevent sticking.
5. Add Cheese: Stir in the Parmesan cheese and season with salt and pepper to taste before serving.

Tips

• Use fresh mushrooms for the best flavor and texture.
• Stir the risotto every 30 minutes for even cooking.
• If the risotto is too thick, add a little more broth until the desired consistency is reached.

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