Mushroom Risotto

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

Prep Time: 5 minutes
Cook Time: 3 hours
Yield: 8 servings