Mushroom & Bacon Risotto Slow Cooker

Mushroom & Bacon Risotto Slow Cooker. This risotto is smooth, creamy, and super tasty — and the best part is it does not take forever to make! It has little bits of crispy bacon and soft mushrooms all mixed into fluffy, creamy rice. It looks and tastes really fancy, but it is actually not that hard at all. Your slow cooker does most of the hard work for you, and you end up with something that feels really special — like a meal you would get at a nice restaurant. Whether it is a regular weeknight dinner or something a little more special, this dish is always a great pick! Creamy, smoky, and packed with mushroom flavor — this slow cooker risotto feels like a restaurant meal but comes together easily at home with simple ingredients everyone already loves!

Servings: 4

Ingredients

• 1 pieces small brown onion, finely diced
• 1 piece shallot bulb, finely sliced
• 4 pieces small garlic cloves, chopped
• 6 pieces bacon slices, roughly chopped
• 8.9 ounces Swiss brown mushrooms, sliced
• 3 cups chicken stock
• 1.5 cups raw arborio rice
• 0.3 cups dry white wine
• 1.3 cups thickened cream
• 0.5 cups grated Parmesan
• 1 tablespoon olive oil
• 0.5 teaspoons vegeta or salt

Mushroom & Bacon Risotto: Steps

1. Heat the oil: Turn your slow cooker to the sauté setting and pour in 1 tablespoon olive oil. Let it warm up for a moment.
2. Cook the bacon: Drop in the 6 pieces bacon, roughly chopped and cook for a few minutes, stirring often, until the pieces turn golden and a little crispy.
3. Add onion, shallot, and garlic: Add the 1 piece small brown onion, finely diced, 1 piece shallot bulb, finely sliced, and 4 pieces small garlic cloves, chopped to the pot. Stir everything around and let it cook for about 2 to 3 minutes
   03:00
   until soft and smelling really good.
4. Cook the mushrooms: Toss in the 8.9 ounces Swiss brown mushrooms, sliced and mix them in well. Let them cook for 2 to 3 minutes
   03:00
   until they soften up nicely.
5. Add the rice and salt: Pour in the 1.5 cups raw arborio rice and add 0.5 teaspoons vegeta or salt. Keep stirring for a couple of minutes until the rice looks a little white and not see-through anymore.
6. Add wine and seasoning: Pour in the 0.3 cups dry white wine and stir well. Let it cook for a minute or two until all that liquid soaks into the rice. Add paprika and pepper however much you like.
7. Add the chicken stock: Pour in the 3 cups chicken stock and give everything a really good stir so it all mixes together.
8. Slow cook on HIGH: Switch the slow cooker to HIGH and put the lid on. Let it cook for 30 minutes
   30:00
   , Then take the lid off and give it a good stir.
9. Add cream and Parmesan: Keep cooking on HIGH for another 15 minutes
   15:00
   until the rice is just soft enough. Then stir in the 0.5 cups grated Parmesan and 1.3 cups thickened cream and cook for 5 more minutes so everything heats through and gets creamy.
10. Serve right away: Spoon it into bowls right away and eat while it is hot and creamy. Do not let it sit too long or the rice will keep soaking up the liquid!

Notes

If your slow cooker does not have a sauté setting, no problem at all! Just use a regular frying pan on the stove for steps 1 through 7, then move everything into the slow cooker when it is time to add the chicken stock. Works just as well!

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