Mushroom Risotto

  • Level: Easy
  • Yield: 8 servings
  • Total: 3 hr 5 min
  • Prep: 5 min
  • Cook: 3 hr


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


  1. Stir together all ingredients, except Parmesan, in slow cooker.
  2. Cook on high, stirring every 30 minutes for 2 hours.
  3. 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.)
  4. Stir in Parmesan before serving.

Let's Get Cooking!

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Ramona Flowers

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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