#12 :: Mushroom Risotto

Since Jamie has his archery league on Tuesday nights, I decided to do a crock pot meal. That way, I can eat my dinner when I want and he can easily heat it back up when he gets home.

The photos don't do it justice. It was very good! But by the time Jamie got home to eat it, it had gotten a bit mushy, so I think this is something probably best when eaten immediately {and not as leftovers}.

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.

Makes 8 servings.

Receipe from Semi-Homemade with Sandra Lee from Food Network.

Star Rating: 4 out of 5 stars.