Ingredients

• 2 tablespoons olive oil
• 16 ounces sliced mushrooms
• 1/2 large onion, chopped
• 4 minced garlic cloves
• 1 1/2 cups Arborio rice (uncooked )
• 10 cups chicken broth
• 2 tablespoons butter
• 1/2 teaspoon kosher salt
• freshly ground black pepper
• 1 tablespoon chopped rosemary
• wedge of parmesan
• chopped rosemary for garnish

Instructions

1. In a large skillet, warm olive oil over medium heat, then sauté mushrooms, onions and garlic. Cook for 7 minutes until mushrooms are lightly browned and liquid is evaporated.
2. Dump into a crock pot. Stir in rice, broth, butter, salt, pepper, and rosemary.
3. Cover and cook on high-heat setting for 3 hours (or low heat for 6 hours) until rice is tender.
4. When ready to serve, top each bowl with lots of grated parmesan, a pinch of rosemary, and a little more salt and pepper. Eat!