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As the days grow shorter and the leaves begin to change, the arrival of autumn invites a shift in our culinary preferences. This season, characterized by its harvest bounty and cozy ambiance, beckons us to indulge in warm, comforting dishes that celebrate the rich flavors of nature. Among these dishes, risotto stands out as a classic comfort food, celebrated for its creamy texture and ability to absorb the essence of seasonal ingredients. Traditionally prepared on the stovetop, risotto is often labor-intensive, requiring constant stirring to achieve that coveted creaminess. However, this version of Mushroom Risotto, crafted in a crockpot, offers a hands-off approach that complements the busy lifestyles of modern cooks while still delivering an exquisite culinary experience.

Creamy Fall Crockpot Mushroom Risotto

Warm up your autumn nights with this creamy Crockpot Mushroom Risotto that effortlessly combines comfort and flavor. This hands-off recipe transforms beloved Italian risotto into a slow-cooked delight, featuring Arborio rice, earthy mushrooms, and sweet butternut squash. Enhanced with apple cider, this dish captures the essence of the season and offers a nutritious meal perfect for family gatherings or cozy dinners. Discover how easy it is to create a creamy, rich risotto without the fuss!
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Ingredients
  

1 ½ cups Arborio rice

4 cups vegetable broth

1 cup apple cider (for a sweet twist instead of wine)

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz cremini mushrooms, sliced

1 cup butternut squash, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

½ cup grated Parmesan cheese

1 cup heavy cream

2 tablespoons olive oil

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Base: Begin by drizzling olive oil into the crockpot. Add the finely chopped onion and minced garlic, stirring them gently to ensure they’re coated with the oil. Set the slow cooker to the low setting to allow the onions to soften and release their aromatic flavors.

    Add the Grains and Veggies: Next, incorporate the Arborio rice into the crockpot, followed by the sliced cremini mushrooms and diced butternut squash. Sprinkle the dried thyme and rosemary over the ingredients, then season generously with salt and pepper to your taste.

      Combine Liquids: Carefully pour in the vegetable broth and apple cider, making sure that all the rice and vegetables are fully submerged in the liquid. The apple cider will lend a subtle sweetness that complements the earthiness of the mushrooms.

        Cook Low and Slow: Cover the crockpot and let it cook on low for approximately 4 hours. If possible, give the mixture a gentle stir halfway through cooking, but it’s not mandatory.

          Stir in Cream and Cheese: When the cooking time is up, add the heavy cream and grated Parmesan cheese to the mixture inside the crockpot. Stir thoroughly to meld all ingredients together until the risotto reaches a rich, creamy consistency.

            Final Touches: Taste the risotto and adjust the seasoning with additional salt and pepper if desired. If you find the risotto to be too thick, feel free to mix in a splash more vegetable broth or water to achieve your preferred creaminess.

              Serve: Ladle the luscious creamy mushroom risotto into individual bowls, garnishing each with freshly chopped parsley for a pop of color. Relish the comforting flavors of this delightful fall-inspired dish!

                Prep Time, Total Time, Servings: 15 minutes | 4 hours 15 minutes | 6 servings