Brown Rice Mushroom Risotto

Katie Choi, Photo by Anastassios Mentis

Mushroom Risotto

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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.

Per Serving:

Calories: 211

Carbohydrates: 33 g

Fat: 6 g

Protein: 6 g

Fiber: 3 g

Active Time: 10 minutes

Total Time: 4 hours, 10 minutes