Red Wine Risotto with Mushrooms

By Hklbrries

This recipe uses a 1 1/2-quart slow cooker and originally called for chicken broth. Substitute vegetable broth to make it vegetarian.

Ingredients

• 2 1/2 tablespoons unsalted butter
• 1/4 cup finely chopped onion or 2 shallots, minced
• 1 small clove garlic, minced
• 4 ounces fresh mushrooms, halved or thickly sliced depending on size
• 1 cup Arborio, Vialone nano, or Carnaroli rice
• 2 1/2 cups vegetable broth
• 1/2 cup full-bodied red wine, such as Chianti or Merlot
• 1/4 teaspoon salt
• 1/3 cup grated or shaved Parmigiano-Reggiano cheese

Preparation

Step 1

In a small sauté pan over medium heat, melt 1 1/2 tablespoons of the butter. Add the onion, garlic and mushrooms and cook until soft, 2 minutes. Add the rice and cook for 1 minute, stirring, to coat the grains. Scrape the mixture into the slow cooker with a heatproof rubber spatula. Add the broth, wine, and salt.

Cover and cook on high for 2 to 2 1/2 hours, until all the liquid is absorbed but the rice is still moist. Stir in the remaining 1 tablespoon of butter. Sprinkle with the cheese and serve immediately.


Nutrition Information:
Per serving
617 calories
18 grams fat (11 grams saturated, 26 percent fat calories)
88 grams carbohydrates
44 milligrams cholesterol
2 grams dietary fiber
1,360 milligrams sodium