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In the realm of comfort food, few dishes stand out quite like creamy mushroom rice. This Dreamy Slow Cooker Creamy Mushroom Rice recipe encapsulates the essence of comfort, offering a delightful balance of rich flavors and a creamy texture that warms the soul. Imagine a dish that not only satisfies your hunger but also envelops you in a cozy embrace with every spoonful. With its savory undertones and indulgent creaminess, this mushroom rice can serve as a hearty side dish or a fulfilling main course, making it a versatile addition to your culinary repertoire.

Slow Cooker Creamy Mushroom Rice

Discover the ultimate comfort food with this Dreamy Slow Cooker Creamy Mushroom Rice recipe! Perfectly melding rich flavors and creamy textures, this dish warms the soul and is incredibly versatile as either a main course or side. Utilizing Arborio rice and a blend of cremini and button mushrooms, it’s both hearty and satisfying. With its simple, hands-off preparation, you can enjoy the enticing aromas and indulgent taste that make every meal a treat. Learn how to create this flavorful dish that combines convenience and deliciousness, perfect for family gatherings or cozy weeknight dinners.
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Ingredients
  

2 cups Arborio rice

4 cups vegetable broth

1 cup heavy cream

1 onion, finely chopped

4 cloves garlic, minced

16 oz (450g) mushrooms (cremini or button), sliced

1 cup grated Parmesan cheese

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a skillet over medium heat, add the olive oil. Once hot, sauté the chopped onion until it becomes translucent, about 4-5 minutes. Add the minced garlic and cook for another minute, until fragrant.

    Prepare the Mushrooms: Add the sliced mushrooms to the skillet and cook until they are softened and browned, around 6-8 minutes. Season with salt, pepper, thyme, and rosemary.

      Combine in Slow Cooker: Transfer the sautéed mushrooms and aromatics into the slow cooker. Add the Arborio rice and stir well to combine.

        Add Liquid Ingredients: Pour in the vegetable broth and heavy cream, ensuring all the rice is submerged. Give it a gentle stir to incorporate.

          Slow Cook: Cover the slow cooker and cook on low for 4-5 hours, or until the rice is creamy and tender, stirring occasionally. If it looks too thick, you can add a bit more broth or cream to reach your desired consistency.

            Finishing Touches: Once done, stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper, if needed.

              Serve: Spoon the creamy mushroom rice into bowls and garnish with fresh parsley for a pop of color. Enjoy this comforting dish as a side or a main course!

                Prep Time, Total Time, Servings: 15 minutes | 5 hours | 6 servings