Serves 4


  • 2 cups chopped onions
  • 1 cup uncooked converted rice
  • 2 medium garlic cloves, minced
  • 4 cups chicken broth, divided
  • 1 cup half-and-half, divided
  • 1/2 pound fresh button mushrooms, sliced
  • 1/2 cup grated Parmesan or Romano cheese, plus more for topping
  • Half a stick (4 Tbsp.) unsalted butter
  • 1/4 cup slivered almonds
  • 1 tsp. salt
  • 1 cup chicken broth, if needed


    Grease the interior of the slow cooker crock with butter or nonstick cooking spray.

    Put the onions, rice, garlic and 2 cups of the chicken broth into the crock. Stir well.

    Cover. Cook on Low 3 to 4 hours, or until the rice has absorbed much of the liquid.

    Stir in 2 more cups of the broth, 1/2 cup of the half-and-half and sliced mushrooms. Stir well.

    Cover. Cook on Low 40 to 60 more minutes, or until the mushrooms are tender and the rice is fully cooked.

    Stir in the remaining half-and-half, 1/2 cup grated cheese, butter, almonds and salt. Fold together until well combined.

    Turn off the heat. Cover and let risotto stand 5 minutes.

    Stir lightly. If you'd like the risotto to be creamier, microwave 1 cup chicken broth on High for 1 1/2 minutes. Stir 1/4 cup of heated broth into the risotto in crock. Continue adding broth, 1/4 cup at a time, until the risotto reaches the consistency you like.

    Sprinkle risotto with additional grated cheese and serve.

    Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

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