Mushroom & Gorgonzola Risotto

Cook time

20 minutes




  • Crock-Pot® Express Crock Multi-Cooker
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 onions, chopped
  • 500g Portobello mushrooms, sliced
  • 4 cups Arborio rice
  • ¾ cup white wine
  • 6 cups chicken stock
  • ¾ cup grated Parmesan cheese
  • 140g Gorgonzola cheese, crumbled
  • ½ cup flat leaf parsley, roughly chopped
  • 3 tbsp butter, room temperature
  • Salt and freshly ground black pepper, to taste


  • Step 1 Press BROWN/SAUTÉ, then press START/STOP. Add oil and preheat for 2 minutes. Add garlic, onion and mushrooms. Cook for 4-5 minutes or until tender.
  • Step 2 Add rice and stir to coat all grains. Pour in wine and allow to reduce by half. Add stock. Press START/STOP. Secure the lid ensuring the steam release valve is in the seal (closed) position. Press RICE/RISOTTO, set the pressure to LOW, and set time to 12 minutes. Press START/STOP.
  • Step 3 Once cooking has completed and the pressure is released, fold through Parmesan, Gorgonzola, parsley and butter. Season to taste with salt and pepper. Serve hot.
  • Crock-Pot® Express Crock Multi-Cooker CPE200 Recipe

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