Creamy Mushroom Risotto

Creamy Mushroom Risotto

34
Kathy 0

"This variation on mushroom risotto includes cream of mushroom soup for the creamy taste, without actually using heavy cream. A light hand is recommended with the thyme and basil. If you like, stir in freshly grated parmesan cheese before serving."

Ingredients

55 m servings 337 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 61.3g
  • 20%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 627 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside.
  2. Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
  3. In a saucepan over medium heat, bring the stock to a gentle simmer.
  4. Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.
  5. Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).

Reviews

34
  1. 48 Ratings

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Most helpful

This came out quite good with a few alterations: I used twice as many mushrooms as called for (white button instead), a low-fat cream of mushroom soup, and cooked over LOW heat instead of medium...

Most helpful critical

This is not risotto. Risotto does not contain any cream. It is "creamy" in texture because of the starch in the rice which is drawn into the liquid due to the cooking method. That being said ...

This is not risotto. Risotto does not contain any cream. It is "creamy" in texture because of the starch in the rice which is drawn into the liquid due to the cooking method. That being said ...

This came out quite good with a few alterations: I used twice as many mushrooms as called for (white button instead), a low-fat cream of mushroom soup, and cooked over LOW heat instead of medium...

I made this for my boyfriend, brother, and brother's new girlfriend and everyone really loved it. My brother said it was the best risotto he'd ever had! I was having a poor day though, so used (...

This is NOT risotto!! This is like some sort of rice casserole.

This is probably more a 3.5 because it did taste good. However the fact that it's not the prettiest dish and the consistency was as my daughter put it kind of gloopy makes me doubt that I would ...

We really enjoyed this. I used fresh portabello mushrooms because I find re-hydrated porcinis slimey and unpleasant. I used chicken bouillon powder, and it was a tad salty. When I make this agai...

excellent! I did make some substitutions though - really like mushrooms / garlic, so i put in 2 cups of mushrooms (variety, button, brown, enoki, oyster, shitake) and about 5 cloves of garlic....

Ignore the food snobs...This has been called risotto because not everyone knows arborio is a special kind of rice. This is a DELICIOUS dish and we enjoyed it even more than our typical mushroom...

As another reviewer mentioned, this is not classic risotto. That said, I used this recipe anyway for my family's Easter Dinner. I over-peppered it for my MIL's preference, but overall we really ...