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As the crisp air settles in and the leaves begin to blanket the ground in vibrant hues of orange and yellow, there’s a natural shift in our culinary cravings. Fall invites us to indulge in comforting, hearty dishes that warm both the body and soul. Among these, risotto stands out as a quintessential comfort food, offering a creamy, rich texture that is particularly satisfying during the cooler months. Today, we will explore a delightful recipe known as "Autumn Bliss: Creamy Fall Crockpot Mushroom Risotto," which beautifully marries the essence of fall with the convenience of a slow cooker.

Creamy Fall Crockpot Mushroom Risotto

Embrace the cozy flavors of fall with this delightful Creamy Fall Crockpot Mushroom Risotto! This easy recipe combines Arborio rice with seasonal ingredients like earthy mushrooms and sweet butternut squash, creating a luxurious, creamy dish perfect for crisp evenings. Simply toss your ingredients into the crockpot, set the timer, and let the slow cooking do the work. Enjoy a hearty meal that captures the essence of autumn while warming your soul!
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Ingredients
  

1 ½ cups Arborio rice

6 cups vegetable broth (or chicken broth for non-vegetarian option)

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups assorted mushrooms (cremini, shiitake, and button), sliced

1 cup butternut squash, diced into small cubes

1 cup white wine (optional, substitute with more broth if desired)

½ cup grated Parmesan cheese

½ cup heavy cream or coconut cream for a dairy-free option

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Base: In a large skillet over medium heat, add the olive oil. Once heated, add the chopped onion and sauté until translucent; about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

    Sauté the Mushrooms and Squash: Stir in the sliced mushrooms and diced butternut squash. Sauté for about 5-6 minutes until the mushrooms release their moisture and the squash begins to soften. Season with salt, pepper, thyme, and rosemary.

      Mix the Rice: Once the mushrooms and squash are ready, add the Arborio rice to the skillet, stirring well to coat it with the oil and vegetables. Cook for another 2 minutes.

        Transfer to Crockpot: Pour in the white wine (if using) and stir until mostly absorbed. Transfer the mixture to a crockpot.

          Add Broth & Cook: Pour in the vegetable broth, stirring gently to combine all ingredients. Cover the crockpot with the lid and set it on the low setting for 4 hours or high for 2 hours. Stir occasionally, if possible.

            Finish with Cream & Cheese: Once the cooking time is up, check the rice for desired creaminess and texture. If it seems too thick, you can add a little more broth or water. Stir in the heavy cream and Parmesan cheese, adjusting seasoning with more salt or pepper if needed.

              Garnish & Serve: Ladle the creamy mushroom risotto into bowls and garnish with chopped fresh parsley. Enjoy your warm, comforting dish!

                Prep Time, Total Time, Servings: 15 mins | 4 hours (low) | 6 servings