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As the leaves change color and the air turns crisp, the desire for comforting, hearty meals rises. Comfort food is more than just a trend; it’s a nostalgic embrace that warms the heart and soul, especially during the fall season. Among the many dishes that evoke a sense of coziness, risotto stands out as a creamy, luxurious option that can be both simple and sophisticated. When prepared in a crockpot, this classic Italian dish transforms into an easy weeknight meal, requiring minimal hands-on time while still delivering rich flavors and a delightful texture.

Creamy Fall Crockpot Mushroom Risotto

Warm up this fall with a comforting bowl of cozy crockpot mushroom risotto. This easy, slow-cooked dish combines creamy Arborio rice with earthy mushrooms, sautéed onions, and garlic for a rich flavor that fills your home with inviting aromas. Perfect for weeknight dinners, this risotto offers the perfect balance of simplicity and indulgence. Top with creamy Parmesan and fresh herbs for a delicious finish that will make every meal memorable. Enjoy the essence of comfort food in each bite!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth

1 cup sliced cremini mushrooms

1 cup sliced shiitake mushrooms (or your favorite mushrooms)

1 medium onion, finely chopped

4 cloves garlic, minced

1 cup additional vegetable broth (if not using wine)

2 tablespoons olive oil

1 cup heavy cream

1 cup grated Parmesan cheese (plus more for serving)

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 teaspoon salt

½ teaspoon black pepper

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Crockpot: Lightly grease the inner pot of your crockpot with olive oil. This will help prevent the risotto from sticking and ensure easy cleanup.

    Sauté the Aromatics: In a medium skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté them for about 5 minutes, or until the onion is soft and translucent. This step builds a flavorful base for your risotto.

      Combine Ingredients in the Crockpot: In the greased crockpot, add the Arborio rice, sautéed onion and garlic, sliced cremini and shiitake mushrooms, vegetable broth, thyme, salt, and pepper. If you're opting not to use wine, pour in an additional cup of vegetable broth to maintain the liquid content. Stir all the ingredients together until well combined.

        Set to Cook on Low: Cover the crockpot with its lid and set it to cook on the low setting for 4-5 hours. Stir occasionally, if possible, to help promote even cooking and to prevent the rice from sticking to the bottom. You’ll know it’s done when the risotto is creamy and the rice is tender.

          Incorporate Cream and Cheese: After the cooking time, check that the rice has absorbed most of the liquid. Stir in the heavy cream and grated Parmesan cheese, mixing until both are fully melted and creamy. Taste your risotto and adjust the seasoning with extra salt or pepper if desired.

            Serve and Garnish: Ladle the warm risotto into individual bowls. Garnish generously with freshly chopped parsley and a sprinkling of additional Parmesan cheese. Enjoy this comforting dish as a delightful fall meal.

              Prep Time, Total Time, Servings: 15 minutes | 5 hours | 6 servings

                Presentation Tips: For an extra touch, consider drizzling a little truffle oil over the finished risotto just before serving, or add a few sautéed mushroom slices on top for decoration. Enjoy!