MUSHROOM RISOTTO WITH PEAS (TUESDAY)

Servings: makes 6 servings Preparation time: 15 minutes

Cooking time: about 3 hours on low or 1 ½ hours on high cook 5 to 7 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally. Stir in rice; cook and stir 1 more minute. Transfer mixture to a 3 ½- or 4-quart slow cooker. Stir in broth, wine and pepper. Cover and cook on low 2 ¾ hours or high 1 ¼ hours or until rice is tender. If possible, carefully remove crockery liner; stir in peas. Garnish each serving with cheese and parsley.