Mushroom Risotto

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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.

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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.

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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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I can't believe Sandra has to take even a simple classic like mushroom risotto and add fake condensed mushroom mush to it. Risotto the right way doesn't need processed food added to it, and it doesn't need a crock pot. No wonder all the reviews say it's mushy and gross - even the reviewers who gave her more stars still admit that it didn't come out right for them!

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It was worth trying but wouldn't make it again. Too mushy and mushroomy, however Miss Sandra, obviously it was something I did. You are one of my favorite chefs and very creative!!!! Thanks for all!!!

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I was very disappointed in this salty funky tasting rice dish. Will not do again. We had it for Easter and it was not well liked by the 20 adults in attendence.

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This was very easy to make but unfortunately inedible. Mine came out just like lots of other reviewers: the texture was like glue, and the taste was very odd and not pleasing. Find another risotto recipe!

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My mother just got a slow cooker and decided to try this recipe. The results were expensive and not very tasty. The finished risotto had the consistency of salty, gooey paste. Plus it required attention every thirty minutes for two hours.

A real risotto made from scratch would have been less expensive, tastier and less hassle.

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This recipe actually ended up being less convenient than making real risotto. The stovetop method takes half an hour, but it's not labor-intensive, so I can work on the rest of the meal at the same time. A 2-hour cook time just isn't very convenient for someone with a full-time job; it's not long enough to leave it cooking all day, but if you start it when you get home, your family's not eating for another two hours. On top of that, the texture ended up all wrong and the whole mixture tasted like canned-soup-flavored concrete. As you can imagine, this did not go over well.

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I used mushroom broth instead of the veggie broth and it add a nice flavor. I stirred it every 30 minutes and the last 30 minutes I thought it was going to be too runny but it thickened up too much. Next time I'll keep a closer eye on it during the last 30 minutes.