Who knew? Yes, risotto even in a slow cooker!
MUSHROOM RISOTTO
By Sandra Lee
2 cups Arborio rice
1 cup chicken or beef broth
4 cups vegetable broth
1 can cream of mushroom soup
1 can golden mushroom soup
1 tsp. jarred/bottled garlic
6 oz. sliced mushrooms
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried thyme
1/2 cup grated parmesan cheese
Stir together Arborio rice, broths, soups, garlic, mushrooms, and seasonings in the slow cooker. (4-5 quart crock) Cook on high for 2 hours stirring every 30 minutes. Set the timer for this so you don’t forget.
Check consistency. You might need to continue cooking for an additional 30-60 minutes stirring every 10-15 minutes. Be careful not to overcook it.
Before serving, stir in Parmesan cheese and garnish with a sprig of thyme (optional)
By Sandra Lee
2 cups Arborio rice
1 cup chicken or beef broth
4 cups vegetable broth
1 can cream of mushroom soup
1 can golden mushroom soup
1 tsp. jarred/bottled garlic
6 oz. sliced mushrooms
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried thyme
1/2 cup grated parmesan cheese
Stir together Arborio rice, broths, soups, garlic, mushrooms, and seasonings in the slow cooker. (4-5 quart crock) Cook on high for 2 hours stirring every 30 minutes. Set the timer for this so you don’t forget.
Check consistency. You might need to continue cooking for an additional 30-60 minutes stirring every 10-15 minutes. Be careful not to overcook it.
Before serving, stir in Parmesan cheese and garnish with a sprig of thyme (optional)
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