Mushroom Risotto
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 266
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 43
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 7
- Sodium
- 447
- Total: 3 hr 5 min
- Prep: 5 min
- Cook: 3 hr
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.