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).