Mushroom Risotto

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Makes: 21⁄2 hours (High)
Cook: 8 servings
  • 2 cups Arborio rice

  • 1  cup white wine, Vendage®

  • 4  cups vegetable broth, Swanson®

  • 1  can (10.75-ounce) condensed cream of mushroom soup, Campbell’s®

  • 1  can (10.75-ounce) condensed golden mushroom soup, Campbell’s®

  • 1  teaspoon bottled minced garlic, McCormick®

  • 6 ounces mushrooms, sliced

  • 1 teaspoon salt

  • 1⁄4 teaspoon ground black pepper

  • 1⁄2 teaspoon dried thyme, McCormick®

  • 1⁄2 cup grated Parmesan cheese, Kraft®

  • Fresh thyme sprig (optional)


Stir together Arborio rice, wine, vegetable broth, soups, garlic, mushrooms, salt, pepper, and dried thyme in a 4- to 5-quart slow cooker. Cook on high heat setting for 2 hours, stirring every 30 minutes.

Check consistency. If necessary, continue to cook for an additional 30 minutes to 1 hour, stirring every 10 to 15 minutes. Be careful not to overcook risotto. (Rice should be al dente, not mushy.) Before serving, stir in Parmesan cheese and garnish with a sprig of fresh thyme (optional).

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