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Mushroom Risotto




Source of Recipe


Sandra Lee






List of Ingredients



• 2 cups arborio rice
  
• 1 cup white wine
  
• 4 cups vegetable broth
  
• 1 (10.75-ounce) can condensed golden mushroom soup
  
• 1 teaspoon minced garlic
  
• 6 ounces mushrooms, sliced
  
• 1 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1/2 teaspoon thyme
  
• 1/2 cup grated Parmesan
  






Instructions



1. Stir together all ingredients, except Parmesan, in slow cooker.
   
2. Cook on high, stirring every 30 minutes for 2 hours.
   
   
3. Check consistency. Continue to cook, stirring every 10 to 15 minutes for 30 minutes to 1 hour. Be careful not to overcook risotto. (Rice should be al dente, not mushy.)
   
4. Stir in Parmesan before serving.
   






Final Comments


Yield: 8 servings