Mushroom Risotto

10 ingredients
7 steps

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

Directions

  1. 1
    Stir together all ingredients, except Parmesan, in slow cooker.
  2. 2
    Cook on high, stirring every 30 minutes for 2 hours.
  3. 3
    Check consistency.
  4. 4
    Continue to cook, stirring every 10 to 15 minutes for 30 minutes to 1 hour.
  5. 5
    Be careful not to overcook risotto.
  6. 6
    (Rice should be al dente, not mushy.)
  7. 7
    Stir in Parmesan before serving.

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