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Slow-Cooker Bacon and Mushroom Risotto
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Prep Time:
25 minutes
Total Time:
1 hour 50 minutes
Creamy, cheesy slow-cooker risotto with mushrooms and bacon - a hands-off twist on a classic favorite.
Ingredients:
  • 6 slices bacon, chopped
  • 8 oz sliced mushrooms
  • 1/2 cup finely chopped shallots
  • 1 1/2 cups uncooked Arborio rice
  • 1/4 cup dry white wine
  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese
Instructions:
  • Coat the 4-quart slow cooker with cooking spray.
  • In a 12-inch skillet over medium heat, cook the bacon for 10 to 13 minutes, stirring frequently until it is crisp. Transfer the bacon to the slow cooker using a slotted spoon.
  • In the same skillet with the drippings, sauté mushrooms over medium-high heat until lightly browned, about 4 to 6 minutes. Add shallots and continue cooking for 2 to 4 minutes until shallots are soft and mushrooms are golden. Stir in rice and salt, cooking for about 2 minutes until the rice turns opaque. Pour in wine, stirring until most of the liquid is absorbed. Transfer everything to the slow cooker.
  • Pour the broth into the slow cooker and give it a good stir. Cover and cook on High for 30 minutes. Stir again, then continue to cook for an additional 40 to 60 minutes until the rice is tender but still firm and the liquid is absorbed.
  • Warm the whipping cream in a 1-quart saucepan over medium heat. Stir in the cream and Parmesan cheese into the rice mixture. Serve promptly.

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