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Slow Cooker Creamy Mushroom and Thyme Risotto with Crispy Sage and Parmesan

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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings: 6 servings
Calories: 365
Ingredients Method Notes

Ingredients
  

Rice and Liquids
  • 1.5 cups Arborio rice Do not rinse; the starch is needed for creaminess
  • 5 cups Vegetable broth Warm to room temperature before adding to the cooker
  • 0.5 cups Dry white wine Optional, but adds nice acidity
  • 2 tablespoons Unsalted butter
Mushrooms and Aromatics
  • 1 pound Cremini mushrooms Clean with a brush, not a cloth, to avoid sogginess
  • 1 large Yellow onion Finely diced
  • 3 cloves Garlic Minced
  • 1.5 tablespoons Fresh thyme leaves Stripped from stems
Finishing and Garnish
  • 0.5 cup Heavy cream
  • 0.75 cup Parmesan cheese Finely grated, plus extra for serving
  • 1 tablespoon Olive oil For frying the sage
  • 10 leaves Fresh sage
  • Kosher salt To taste
  • Black pepper Freshly cracked, to taste

Method
 

Prep the Mushrooms and Aromatics
  1. Slice the cremini mushrooms into even halves or quarters, depending on their size, and set them aside in a bowl.
  2. Dice the yellow onion and mince the garlic, then add them to the slow cooker insert along with half of the fresh thyme leaves.
  3. Melt 1 tablespoon of butter in the bottom of the slow cooker insert using a microwave-safe bowl and microwave on high for 30 seconds, then pour it over the onions to coat them.
Layer and Cook
  1. Add the Arborio rice to the slow cooker and stir gently to coat it in the buttered onions.
  2. Pour in the dry white wine, if using, and let it sit for 5 minutes to deglaze the bottom of the pan slightly.
  3. Add the vegetable broth, the sliced mushrooms, the remaining thyme leaves, and the salt and pepper. Stir everything together just once to combine.
  4. Cover the slow cooker and cook on low for 6 hours. Do not lift the lid or stir during this time; the long, gentle heat will cook the rice perfectly.
  5. About 15 minutes before the cooking time is up, stir in the heavy cream and 1 cup of the grated Parmesan cheese. Stir gently to blend.
  6. Remove the lid and cook for the final 15 minutes to allow the risotto to thicken to your desired consistency. If it looks too thick, stir in a splash of extra broth or water.
Crispy Sage and Finish
  1. While the risotto finishes cooking, heat the olive oil in a small skillet over medium heat.
  2. Add the sage leaves in a single layer and fry for about 30 to 45 seconds per side until they are crisp and golden, being careful not to burn them.
  3. Transfer the crispy sage to a paper towel-lined plate to drain.
  4. Once the risotto is done, taste and adjust seasoning with more salt, pepper, or Parmesan if needed.
  5. Serve the risotto in warm bowls, topped with the crispy fried sage leaves and a generous dusting of extra Parmesan cheese.

Notes

Do not stir during the slow cook phase; the long simmer naturally releases the starch without the frantic stirring of traditional risotto. For best texture, keep the risotto covered until the very last 10 minutes of cooking to prevent a skin from forming on top. If your rice is older and slightly drier, add an extra half cup of broth during the last hour.