1 large leek, white and light green parts only, halved lengthwise and sliced into half-moons
1 lb mixed mushroom (455 g), cleaned, stemmed, and sliced into ¼-inch (6 mm) pieces
3 cloves garlic, minced
½ cup Holland House® Sherry Cooking Wine (120 mL)
1 cup arborio rice (200 g)
2 ½ cups vegetable stock (360 mL)
2 sprigs fresh thyme
½ teaspoon kosher salt, plus more to taste
¼ cup freshly grated parmesan cheese (25 g), plus more for serving
1 tablespoon lemon zest
1 tablespoon lemon juice
freshly ground black pepper, to taste
1 tablespoon fresh parsley, chopped
Nutrition Info
Calories 759
Fat 44g
Carbs 70g
Fiber 2g
Sugar 11g
Protein 8g
How to Make It
1. Step
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 5–7 minutes, or until the mushrooms are browned and most of the liquid is evaporated.
2. Step
Stir in the Holland House® Sherry Cooking Wine and cook until the wine is reduced to only a few tablespoons, 3–4 minutes.
3. Step
Add the arborio rice and toast for 1 minute, then press Stop on the Crock-Pot® Express to turn off the heat.
4. Step
Mix in the vegetable stock, thyme, and ½ teaspoon salt.
5. Step
Place the lid on the Crock-Pot® Express, lock into place, and turn the vent to the seal position.
6. Step
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.
7. Step
Stir the Parmesan, lemon zest, and lemon juice, and season to taste with salt and pepper.
