- 1 1/2 C. Risotto rice
- Three 14-oz. Cans chicken broth
- 3 Tbs. Butter, melted
- 1 1/2 C. Fresh mushrooms, sliced
- 1 C. Celery, sliced
- 1/2 C. Carrots, sliced
In a 4- to 5-quart slow cooker, combine rice, chicken broth, butter, mushrooms, carrots, and celery. Cover and cook on low for 2-3 hours or until rice is tender.