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Mushroom Risotto
Recipe courtesy Sandra Lee


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


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

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


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Copyright 2006 Television Food Network, G.P., All Rights Reserved


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.)

Stir in Parmesan before serving.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved