Butternut Mushroom Risotto

The first time that I made risotto did not go well.  I found a recipe online and did everything that it said.  What I was left with was watery and still slightly crunchy.  This was not the “creamy” risotto I had heard so much about.  I pushed the recipe to the bottom of my stack and went on my merry risotto-less way.

Flash forward a few years and I decided to try it again.  This time went much better and I ended up with a tasty and comforting dish.  The only problem was that it took quite some time to get the risotto ready.  Now I don’t mind recipes that take a lot of time, usually on the weekends I specifically choose meals that will take a few hours because I like cooking.  What I don’t like are recipes that take a long time and are kind of boring.  If you’ve ever made risotto you know that it takes a lot of stirring.  A LOT of stirring.  While I liked the taste and texture of risotto I did not like the process of making it.

Join me in the present and I have found a way to make risotto that isn’t totally boring.  The slow cooker.  How I didn’t think of this idea before I have no idea because I am in love with my slow cooker!  This recipe has all the deliciousness of risotto with about half of the stirring.  That is a wonderful thing!

Butternut Mushroom Risotto


  • 1 tbsp roasted garlic or 3 to 4 cloves minced
  • 2 leeks, dark green parts trimmed off and white parts sliced thin (save the stalks to make homemade broth!)
  • 1 medium onion, chopped
  • 8 oz package of mushrooms, sliced (you can use any variety like button or cremini)
  • 3/4 cup white wine or vegetable broth
  • 2 cups short grain brown rice
  • 1 tsp salt
  • 5 cups vegetable broths
  • 2 tsp marjoram
  • 1 tsp parsley
  • 1 cup pureed butternut squash


1.  In a large pan heat a little olive oil and saute the leeks, onions, garlic, and mushrooms.  You want the mushrooms to reduce in size and the leeks and onions to have a little brown around the edges.  Place all the vegetables into your slow cooker.

2.  Using the same pan, add in the 3/4 cup of white wine or broth and scrape up any brown bits on the bottom.

3.  Add the 2 cups of brown rice to the pan and cook over medium high heat until all the liquid is absorbed.  Constantly stir the rice.  This should take about 10 to 15 minutes.

4.  Add the rice, 5 cups of broth, marjoram, parsley, and salt to the slow cooker with the vegetables and stir to combine.  Cook on high for 2 to 3 hours.

5.  The risotto is done once all the liquid has been absorbed.  At the end of the cook time stir in the pureed butternut squash.  Cook for an additional 5 minutes.


I made this last weekend and it was awesome.  It’s a really comforting meal and with the ridiculously cold weather coming this weekend this is the perfect dish to warm up with.  It also takes minimal effort and yields a creamy rich risotto.  This is also a good recipe to make a big batch of so you have leftovers for lunch for the work week.

Have a great weekend and make sure that you stay warm!