If you have 15 minutes, a slow cooker and a few easy ingredients... you can make this! I was always afraid of making risotto because of the attention it takes to make the risotto the perfect consistency. I found this recipe from Food Network (Sandra Lee Semi-homemade) and will most definitely make it again!
Mushroom Risotto
- Prep Time: 5 min
- Cook Time: 3 hr 0 min
- Serves: 8 servings
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 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 rice.
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