Ingredients
4tbspunsalted butterdivided
1largeleekwhite and light green parts only, halved lengthwise and sliced into half-moons
1lbmushroommixed, cleaned, stemmed, and sliced into ¼-inch (6 mm) pieces
3clovesgarlicminced
½cupHolland House® Sherry Cooking Wine
1cuparborio rice
2 ½cupsvegetable stock
2sprigsthymefresh
½tspkosher saltplus more to taste
¼cupparmesan cheesefreshly grated, plus more for serving
1tbsplemon zest
1tbsplemon juice
black pepperfreshly ground, to taste
1tbspparsleyfresh,chopped
Preparation
Turn on the Crock-Pot® Express, select Brown/Sauté mode and high heat, and add 2 tablespoons of butter to the pot. When the butter has melted, add the leek, mushrooms, and garlic, and sauté, stirring frequently for 5 to 7 minutes, or until the mushrooms are browned and most of the liquid is evaporated.
Stir in the Holland House® Sherry Cooking Wine and cook until the wine is reduced to only a few tablespoons, 3 to 4 minutes.
Add the arborio rice and toast for 1 minute, then press Stop on the Crock-Pot® Express to turn off the heat.
Mix in the vegetable stock, thyme, and ½ teaspoon salt.
Place the lid on the Crock-Pot® Express, lock into place, and turn the vent to the seal position.
Press the Rice/Grains button, and then Start. It will set the cook timer to 12 minutes. After 12 minutes, let the Crock-Pot® Express release naturally for 10 minutes, then release the steam valve and open the lid. The risotto should be creamy and slightly al dente. Remove the thyme sprigs.
Stir the Parmesan, lemon zest, and lemon juice, and season to taste with salt and pepper.
Serve immediately, garnished with the parsley.
Enjoy!
