Name: Mushroom Risotto
Yield: 4 servings
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

1

Stir together all ingredients, except Parmesan, in slow cooker.

2

Cook on high, stirring every 30 minutes for 2 hours.

3

Check consistency.

4

Continue to cook, stirring every 10 to 15 minutes for 30 minutes to 1 hour.

5

Be careful not to overcook risotto.

6

(Rice should be al dente, not mushy.)

7

Stir in Parmesan before serving.

Mushroom Risotto

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