Slow Cooker Mushroom Sage Risotto

Recipes



Slow Cooker Mushroom Sage Risotto

A Perfect Side Dish

 

Servings: 2-4

Here is a recipe for Mushroom Sage Risotto

Ingredients

1 ½ cups uncooked Arborio rice

¼ cup Tasteful Additions Mushroom Sage Olive Oil

¼ cup white wine/span>

4 cups low sodium chicken broth

1 small yellow onion finely chopped

1 tsp finely chopped fresh sage

1 cup cremini mushrooms, finely sliced

1 tsp Maldon salt

¼ tsp Tasteful Additions cracked telecherry pepper

2/3 cup finely grated parmesan cheese

 

Cooking Directions

 

In a small bowl mix together the rice, olive oil, garlic, onion, sage and mushrooms. Then pour it all into the slow-cooker. Pour in the broth and white wine and cook it on high for 2 and ½ hours. Once the risotto is finished cooking stir in the Parmesan cheese and leave uncovered.

 

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