Mushroom Risotto
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
40
Spice
53
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Arborio Rice1 cup
White Wine4 cups
Vegetable Broth1 tsp
Garlic (minced)170 g
Mushroom (sliced)1 tsp
Salt1 tsp
Pepper1 tsp
Thyme1 cup
Grated ParmesanDirections:
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