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