Makes 8 servings
1 1⁄2 cups uncooked short-grain brown rice (we used Lundberg Organic Brown Short Grain Rice)
1⁄2 onion, finely chopped (1 cup)
2 Tablespoons olive oil
8 ounces cremini mushrooms, cleaned and sliced
5 cups low-sodium vegetable broth, divided (up to half can be replaced with water)
1⁄2 teaspoon kosher salt
1 cup frozen peas
1⁄2 cup grated Parmesan cheese, plus more for serving
Creamy, flavorful mushroom risotto without constant stirring? The slow cooker makes it easy—and short-grain brown rice makes it extra hearty and filling.
1. Grease the inside of a slow cooker crock with cooking spray or olive oil. Add rice, onion, and olive oil to the crock; stir to coat. Stir in the mushrooms, 4 cups broth, and salt. Cover and cook on low for 4 hours.
2. Stir in 1 more cup broth, peas, and Parmesan. Stir vigorously for 1 minute, until risotto is creamy. Divide risotto among bowls and sprinkle with additional Parmesan.
Carbohydrates: 33 g
Fat: 6 g
Protein: 6 g
Fiber: 3 g
4 hours, 10 minutes