A creamy Italian-style mushroom risotto with tender Arborio rice and a rich Parmesan finish, made effortlessly in the slow cooker.
Add Arborio rice to the slow cooker, followed by the vegetable stock.
Mix in the olive oil, diced onion, and sliced mushrooms.
Pour in the white wine, if desired.
Cover with the lid and cook on low for 4–6 hours, until the rice is creamy and tender and most of the liquid is absorbed.
Fold in the Parmesan, then season with salt and pepper to taste.
Serve hot, right out of the slow cooker.