• 313375bc489cd549a63ddd6935196eea

Slow Cooker Mushroom Garlic Risotto

This dish has an amazing creamy flavor and taste! Plus, using the ingredients as listed, this dish is filling, healthy, low in calories and fat.

Prep
Cook
Serves 9people
Ingredients
2
cups of rice (brown, wild, or white)
1
can of cream of mushroom soup
4 1/2
cup water or 2 cans of vegetable stock
1 1/2
of mushrooms
1
tbsp garlic
1
tbsp basil
2
tbsp extra virgin olive oil or truffle oil
3
tbsp parmesan cheese (or any type)
salt, pepper, and or garlic pepper to taste
Directions
1.
Add all of the ingredients to the slow cooker, except the parmesan cheese, and stir to blend the flavors. If using fresh basil, DO NOT add it until the end.
2.
Place the lid on and cook mixture on LOW for 4-6 hours (cooking time will vary due to the type of slow cooker, altitude etc. It was 5 hours for me)
3.
DO NOT STIR during the first 2 hours of cooking. Also try not to remove the lid too often.
4.
Your risotto is ready to serve once the rice is fully cooked and has a creamy consistency.
5.
Add the cheese (and/or fresh basil) and stir to blend thoroughly.
6.
You may also add heavy cream at this point if you want a creamier texture.

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