Best 3 Easy Mushroom Risotto With Trader Joes Cream Of Mushroom Soup Recipes

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Indulge in the delectable symphony of flavors with this Easy Mushroom Risotto recipe, crafted with the rich, creamy goodness of Trader Joe's Cream of Mushroom Soup. This culinary masterpiece takes you on a sensory journey, where the earthy notes of mushrooms meld seamlessly with the velvety texture of arborio rice, creating a harmonious dance on your palate. Embark on a culinary adventure with this simple yet sophisticated dish, perfect for any occasion. Discover variations of this classic, including a vegan option that caters to plant-based preferences, a decadent lobster mushroom risotto that elevates the dish to a luxurious level, and a slow-cooker version that allows you to savor the flavors without the hassle. Get ready to tantalize your taste buds and impress your loved ones with this versatile and delectable mushroom risotto extravaganza.

Let's cook with our recipes!

CREAMY MUSHROOM RISOTTO



Creamy Mushroom Risotto image

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.

Provided by Kathy

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 55m

Yield 6

Number Of Ingredients 12

½ cup dried porcini mushrooms
½ (10 ounce) can cream of mushroom soup
¼ cup boiling water
4 cups chicken stock
1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 ¾ cups Arborio rice
salt and pepper to taste
fresh thyme, chopped
chopped fresh basil

Steps:

  • 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.
  • Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
  • In a saucepan over medium heat, bring the stock to a gentle simmer.
  • 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.
  • 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).

Nutrition Facts : Calories 337.1 calories, Carbohydrate 61.3 g, Cholesterol 5.6 mg, Fat 6.3 g, Fiber 2.4 g, Protein 8 g, SaturatedFat 2 g, Sodium 627.3 mg, Sugar 1.7 g

CREAMY MUSHROOM RISOTTO



Creamy Mushroom Risotto image

Mushroom risotto is a gourmet side dish that is so easy to prepare!

Provided by Holly Nilsson

Categories     Side Dish

Time 50m

Number Of Ingredients 8

1 tablespoon olive oil
12 ounces mushrooms (any variety, thinly sliced)
¼ cup onion (chopped)
2 tablespoons butter
1 cup arborio rice
½ cup white wine (or extra broth)
3 cups chicken broth (divided, or mushroom broth)
⅓ cup freshly grated Parmesan cheese

Steps:

  • Warm the broth in the microwave.
  • Add olive oil and mushrooms to a pan over medium-high heat. Cook until mushrooms are softened, about 5 minutes. Set aside.
  • Add butter and onions to a saucepan, cook until tender, about 3-4 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes.
  • Add wine and cook until evaporated while stirring. Add warmed broth ½ cup at a time stirring until evaporated after each addition. This will take about 20 minutes.
  • Stir in mushrooms with any juices, parmesan cheese (reserve a couple of tablespoons for garnish) and parsley. Taste and add salt & pepper as needed. Garnish with fresh herbs as desired.

Nutrition Facts : Calories 358 kcal, Carbohydrate 46 g, Protein 11 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 831 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CREAMY MUSHROOM RISOTTO RECIPE BY TASTY



Creamy Mushroom Risotto Recipe by Tasty image

Shop Campbell's® Soup to try this recipe for yourself!

Provided by Campbell's

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 14

3 ¼ cups cremini mushrooms, thinly sliced, divided (can use frozen mushrooms if desired)
2 ½ tablespoons olive oil, divided
1 ½ teaspoons fresh thyme, divided (if using dried, use half the amount)
2 teaspoons kosher salt, divided
¾ cup yellow onion, finely chopped
1 teaspoon garlic, minced
½ stick unsalted butter, divided
¼ cup white wine, or broth
1 cup arborio rice
1 can Campbell's® Family Size Cream of Mushroom Soup
3 cups water
1 ¾ cups grated parmesan cheese, plus more for garnish
½ teaspoon freshly ground black pepper, plus more for garnish
1 ½ tablespoons fresh parsley, plus more for garnish

Steps:

  • Preheat the oven to 350°F (180°C). Line a small baking sheet with parchment paper.
  • On the prepared baking sheet, toss ¾ cup mushrooms with 1½ tablespoons olive oil, ½ teaspoon thyme, and ½ teaspoon salt until well coated.
  • Bake the mushrooms for 10-15 minutes, or until crispy. Remove from the oven and set aside in a warm place.
  • In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic, remaining 2½ cups sliced mushrooms, remaining teaspoon of thyme, ½ tablespoon butter, and ½ teaspoon salt. Cook until fragrant, 6-8 minutes.
  • Pour in the white wine and cook until slightly reduced, 1-2 minutes. Add the rice and stir until lightly toasted, about 1 minute.
  • In a medium bowl or large measuring cup, combine the Campbell's® Cream of Mushroom Soup and the water. Stir until completely combined.
  • Add the mushroom soup mixture, about 1½ cups at a time, to the rice mixture and stir until reduced by half. Continue adding more liquid, stirring frequently, until rice is tender and the liquid has been fully absorbed, 10-15 minutes total.
  • Reduce the heat to low and stir in the remaining 3½ tablespoons butter and the Parmesan cheese until melted and well incorporated. Remove the pot from the heat and stir in the remaining teaspoon of salt, the black pepper, and parsley.
  • Immediately divide the risotto between serving bowls and garnish with more Parmesan, the roasted mushrooms, black pepper, and parsley.
  • Enjoy!

Nutrition Facts : Calories 280 calories, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams

Tips:

  • Use arborio rice. Arborio rice is a short-grain rice that is high in starch, which helps to create a creamy risotto.
  • Toast the rice before cooking. Toasting the rice helps to bring out its flavor and prevent it from sticking together.
  • Add the liquid gradually. Add the liquid to the rice in small increments, stirring constantly. This will help the rice to absorb the liquid evenly and prevent it from becoming mushy.
  • Cook the risotto until it is creamy. The risotto is done when it is creamy and has a slight bite to it. It should not be too soupy or too dry.
  • Stir in the cheese and butter. Once the risotto is cooked, stir in the cheese and butter. This will help to make the risotto even more creamy and flavorful.
  • Serve the risotto immediately. Risotto is best served immediately after it is cooked. It can be reheated, but it will not be as good as when it is fresh.

Conclusion:

Trader Joe's Cream of Mushroom Soup is a versatile ingredient that can be used to make a variety of delicious dishes. It is especially well-suited for making risotto, as it adds a rich, creamy flavor to the rice. This recipe for Easy Mushroom Risotto with Trader Joe's Cream of Mushroom Soup is a simple and delicious way to enjoy this classic Italian dish. With just a few simple ingredients, you can create a creamy, flavorful risotto that is sure to impress your family and friends.

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