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Mushroom Risotto

  • 8servings
  • 185minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, B9
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups arborio rice

  2. 1 cup white wine

  3. 4 cups vegetable broth

  4. 1 (10 3/4-ounce) can condensed golden mushroom soup

  5. 1 teaspoon minced garlic

  6. 6 ounces mushrooms , sliced

  7. 1 teaspoon salt

  8. 1/4 teaspoon pepper

  9. 1/2 teaspoon thyme

  10. 1/2 cup grated Parmesan

Instructions Jump to Ingredients ↑

  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.

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