Mushroom Risotto

• 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

1. Stir together all ingredients, except Parmesan, in slow cooker.
2. Cook on high, stirring every 30 minutes for 2 hours.
3. Check consistency.
4. Continue to cook, stirring every 10 to 15 minutes for 30 minutes to 1 hour.
5. Be careful not to overcook risotto.
6. (Rice should be al dente, not mushy.)
7. Stir in Parmesan before serving.

arborio rice, white wine, vegetable broth, condensed golden mushroom soup, garlic, mushrooms, salt, pepper, thyme, parmesan

Taken from www.foodnetwork.com/recipes/sandra-lee/mushroom-risotto-recipe.html (may not work)