Slow cooker mushroom and wheat berry risotto gives you the creaminess of risotto without the twenty minutes of stirring: rice and wheat berries swell in mushroomy broth while a mix of cremini and button mushrooms does the flavor work.
Craving the creamy, soul-warming comfort of a perfect risotto but dread the thought of standing over a hot stove, stirring endlessly? I’ve got you. This Slow Cooker Mushroom and Wheat Berry Risotto is your delicious, hands-off solution! We’re talking a trio of earthy mushrooms, nutty wheat berries, and tender rice, all slow-cooked to creamy perfection. It’s an elegant, yet incredibly easy, vegetarian meal that will have everyone asking for seconds.
Ingredients
• 1/2 cup / 100g (3.5 oz) wheat berries
• 1 1/2 cups / 355ml water
• Nonstick cooking spray
• 1 1/4 pounds / 567g (20 oz) fresh mushrooms, a mix of cremini, button, and shiitake, sliced
• 42 ounces / 1.25 liters vegetable broth, plus more if needed
• 1 2/3 cups / 330g (11.6 oz) uncooked Arborio or converted rice
• 1/2 cup / 75g (2.65 oz) chopped shallots, about 4 medium
• 3 cloves garlic, minced
• 1 teaspoon (5 ml / 0.2 fl oz) dried oregano, crushed
• 1/4 teaspoon (20 ml / 0.7 fl oz) salt
• 1/4 teaspoon (20 ml / 0.7 fl oz) ground black pepper
• 1 cup / 4 ounces / 113g (4 oz) finely shredded Asiago or Parmesan cheese
• 3 tablespoons / 42g (1.48 oz) butter, cut up
• For Garnish
• 1 cup / 70g (2.47 oz) sliced fresh mushrooms
• 1/2 cup / 75g (2.65 oz) chopped yellow sweet pepper
• Snipped fresh Italian flat-leaf parsley
Instructions
1. First, prepare the wheat berries. Rinse them well under cold water and drain. In a small saucepan, combine the rinsed wheat berries and 1 1/2 cups / 355ml of water. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 30 minutes. Once cooked, drain any excess water.
2. Lightly coat the insert of a 4 to 5-quart slow cooker with nonstick cooking spray. Add the drained wheat berries, 1 1/4 pounds / 567g (20 oz) sliced mushrooms, vegetable broth, uncooked rice, chopped shallots, minced garlic, dried oregano, salt, and black pepper to the cooker. Stir everything together, then cover and cook on the low setting for about 4 hours, or until the rice is tender and has absorbed most of the liquid.
3. Once the rice is tender, turn off the slow cooker. Gently stir in the shredded Asiago or Parmesan cheese and the cut-up butter until they are melted and the risotto is creamy. Cover the slow cooker and let it stand for 15 minutes to allow the flavors to meld. If the risotto seems too thick, stir in a splash of additional warm vegetable broth until it reaches your desired consistency.
4. While the risotto is standing, prepare the mushroom topping. Lightly coat a small skillet with cooking spray and heat it over medium heat. Add the remaining 1 cup / 70g (2.47 oz) of sliced mushrooms and cook, stirring occasionally, until they are tender and lightly browned.
5. Serve the creamy risotto in warm bowls. Garnish each serving with the sautéed mushrooms, a sprinkle of chopped yellow sweet pepper, and a flourish of fresh parsley.
Nutritional Information
• Per Serving: 427 calories, 14g (0.49 oz) total fat (8g / 0.28 oz saturated fat), 35mg cholesterol, 1,102mg sodium, 64g (2.26 oz) carbohydrates, 3g (0.11 oz) fiber, 15g (0.53 oz) protein.
Pro Tips
• For the absolute creamiest result, use classic risotto rice like Arborio or Carnaroli. Their high starch content is what creates that signature velvety texture.
• Sauté the shallots, garlic, and the 1 1/4 pounds (1814 g / 64 oz) of mushrooms in a skillet with a little olive oil until fragrant and browned *before* adding them to the slow cooker. This simple step deeply enhances their earthy, savory flavor.
• Don’t skip the 15-minute standing time! This is when the magic happens—the cheese and butter melt into the rice, creating a rich, luscious sauce. For an extra pop of brightness, stir in a squeeze of fresh lemon juice just before serving.
FAQ
Q: Can I make this slow cooker risotto vegan
A: Yes, you can easily adapt this recipe to be vegan. Replace the Asiago or Parmesan cheese with your favorite dairy-free Parmesan alternative. For the butter, use a high-quality vegan butter or a drizzle of olive oil to achieve a similar creamy finish.
Q: How can I make this mushroom risotto gluten-free
A: To make this recipe gluten-free, simply omit the wheat berries, as they contain gluten. The Arborio rice is naturally gluten-free. You can slightly increase the amount of rice if you wish to maintain the same volume. Also, ensure your vegetable broth is certified gluten-free.
Q: Is this vegetarian risotto a good source of protein
A: This risotto is a satisfying vegetarian meal with 15 grams (0.53 oz / 15 g) of protein per serving. The protein comes from a combination of the wheat berries, mushrooms, and cheese, making it a well-rounded and hearty dish.
Q: How do I store and reheat leftover risotto
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Risotto thickens as it cools. To reheat, gently warm it in a saucepan over low heat, adding a splash of vegetable broth or water and stirring until it returns to a creamy consistency.
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Slow Cooker Mushroom and Wheat Berry Risotto
Ingredients
Method
- First, prepare the wheat berries.
- Rinse them well under cold water and drain.
- In a small saucepan, combine the rinsed wheat berries and 1 1/2 cups / 355ml of water.
- Bring to a boil, then reduce the heat to a simmer.
- Cover and cook for 30 minutes.
- Once cooked, drain any excess water.
- Lightly coat the insert of a 4 to 5-quart slow cooker with nonstick cooking spray.
- Add the drained wheat berries, 1 1/4 pounds / 567g (20 oz) sliced mushrooms, vegetable broth, uncooked rice, chopped shallots, minced garlic, dried oregano, salt, and black pepper to the cooker.
- Stir everything together, then cover and cook on the low setting for about 4 hours, or until the rice is tender and has absorbed most of the liquid.
- Once the rice is tender, turn off the slow cooker. Gently stir in the shredded Asiago or Parmesan cheese and the cut-up butter until they are melted and the risotto is creamy.
- Cover the slow cooker and let it stand for 15 minutes to allow the flavors to meld. If the risotto seems too thick, stir in a splash of additional warm vegetable broth until it reaches your desired consistency.
- While the risotto is standing, prepare the mushroom topping. Lightly coat a small skillet with cooking spray and heat it over medium heat.
- Add the remaining 1 cup / 70g (2.47 oz) of sliced mushrooms and cook, stirring occasionally, until they are tender and lightly browned.
- Serve the creamy risotto in warm bowls.
- Garnish each serving with the sautéed mushrooms, a sprinkle of chopped yellow sweet pepper, and a flourish of fresh parsley.
- Sauté the shallots, garlic, and the 1 1/4 pounds (1814 g / 64 oz) of mushrooms in a skillet with a little olive oil until fragrant and browned *before* adding them to the slow cooker. This simple step deeply enhances their earthy, savory flavor.
- Don't skip the 15-minute standing time! This is when the magic happens—the cheese and butter melt into the rice, creating a rich, luscious sauce. For an extra pop of brightness, stir in a squeeze of fresh lemon juice just before serving.
