I stole this recipe for Beef & Mushroom Risotto from a cookbook called Keep It Simple Y’all. This slow cooker recipe makes risotto easy to make. Cubed beef is mixed in a slow cooker with onion, garlic, mushrooms, beef broth and seasonings. Then everything cooks in for several hours. Next Arborio rice is added to slow cooker and cook for an additional hour. Butter and Parmesan cheese are stirred in until the cheese is melted. Then the risotto is served warm. This recipe is sure to become famous.

The ingredients for this recipe are: 1 to 2 lbs beef stew meat, 1 onion, Garlic, 8 oz mushrooms, 5 cups beef broth, 1 tsp dried thyme, salt and pepper to taste, 2 cups Arborio rice, ½ cup grated Parmesan cheese and 2 tbsp butter

Slice the onion, garlic and mushrooms before adding to a slow cooker.

Then add the cubed beef, broth and seasonings to the vegetables.

Stir everything together.

Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours.

Then add the rice and stir everything together. Cover and cook for another 45 minutes to 1 hours on HIGH.

Next add the butter and Parmesan cheese and mix until smooth and the cheese is melted.

This risotto should be a creamy consistency. If it is too thick add more broth to loosen it up. Serve warm.

If you liked this recipe for Beef & Mushroom Risotto then you can also try Sausage & Mushroom Risotto, Instant Pot Beef Rice Pilaf or Au Jus Mushroom Rice.

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Beef & Mushroom Risotto

This slow cooker recipe makes risotto easy to make. Cubed beef is mixed in a slow cooker with onion, garlic, mushrooms, beef broth and seasonings. Then everything cooks in for several hours. Next Arborio rice is added to slow cooker and cook for an additional hour. Butter and Parmesan cheese are stirred in until the cheese is melted. Then the risotto is served warm.

Course Entree

Prep Time 10 minutes

Cook Time 7 hours

Servings 6 people

Ingredients

• 1 to 2 lbs beef stew meat cubed
• 1 onion diced
• Garlic minced
• 8 oz mushrooms sliced
• 5 cups beef broth
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups Arborio rice
• ½ cup grated Parmesan cheese
• 2 tbsp butter

Instructions

1. Place beef, onion, garlic, mushrooms, broth and seasonings in the slow cooker. Stir to combine.
2. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours.
3. Add rice and stir everything together. Cover and cook for another 45 minutes to 1 hours on HIGH.
4. Add the butter and Parmesan cheese and mix until smooth and the cheese is melted. This risotto should be a creamy consistency. If it is too thick add more broth to loosen it up.