One of my faves to make in slow cooker! No more slaving over the

Updated at: Mon, 11 Mar 2024 11:02:36 GMT

Step 1

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.

Step 2

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!

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Step 8

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

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