 |
|
|
|
|
|
| |
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 ParmesanStir together all ingredients, except Parmesan, in slow cooker.
Cook on high, stirring every 30 minutes for 2 hours.
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.
Other Recipes from this Episode
| |
|
|
|
|
|
|
|
|
|
