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
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.
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By Ramona Flowers
The Berkshires
on November 28, 2010
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This recipe is all kinds of wrong. For starters, risotto is relatively quick to make. It should take you about thirty minutes, tops. Making it in a slow cooker is just a huge waste of time. And why would anybody want to mess up a perfectly good risotto with condensed soup? Risotto is supposed to be creamy, not a huge gluey sodium bomb.
By megwoe_9593117
Lawrenceville, GA
on March 06, 2010
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I exchanged Cream of Chicken for Cream of Mushroom soup and added pureed peas instead of mushrooms and it was good. Watch it towards the end of the cooking time as it can get dry, but this is a great base from which to experiment. Super easy.
By tiggerohio
Mansfield, OH
on December 09, 2009
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I am not a fan of Sandra Lee. But I caught this when I was flipping to see who was on and thought it would be a good slow cooker meal. I am thankful I read the reviews before I attempted this. As usual, the reviews win out! Making risotto the traditional way is less work than her recipe of sodium filled processed food.
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