- 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.
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.
Recipe courtesy of Sandra Lee
Recipe courtesy of Robert Irvine