CREAMY MUSHROOM RISOTTO
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
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
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Weniska Glasgow
[email protected]This is the best risotto I've ever had. The creamy texture and the flavorful mushrooms are simply divine. I highly recommend it!
Donovan Fugao
[email protected]I've made this risotto several times and it's always a hit. It's the perfect dish for a special occasion or a romantic dinner.
Elias Mattar
[email protected]This risotto is the perfect comfort food. It's creamy, cheesy, and packed with flavor. I love to make it on a cold winter night.
Landing Canada
[email protected]I'm a big fan of risotto, and this recipe is one of my favorites. It's easy to make and always turns out delicious. The mushrooms and peas add a nice touch of flavor and texture.
Glenna Daisey
[email protected]This is my go-to risotto recipe. It's always a crowd-pleaser. I love the way the mushrooms and Parmesan cheese melt in your mouth.
Nelson Santiago
[email protected]I made this risotto for a dinner party and it was a huge hit. Everyone loved the creamy texture and the flavorful mushrooms. I will definitely be making this again.
Samantha Whitmarsh
[email protected]This risotto is a keeper! It's easy to make and always turns out perfectly. I love the addition of white wine, which gives it a lovely depth of flavor.
Nuraj Ahmed
[email protected]I've tried a lot of risotto recipes, but this one is by far the best. The creamy texture and rich flavor are simply divine. I highly recommend it!
Beautiful Creature
[email protected]This risotto is a bit time-consuming to make, but it's worth the effort. It's a delicious and elegant dish that's perfect for a special occasion.
Rajani Rajbhandari
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this risotto. The mushrooms were cooked perfectly and the overall flavor of the dish was very well-balanced.
SHARMIN FEROZ
[email protected]This risotto is so creamy and flavorful. I love the addition of peas and Parmesan cheese. It's the perfect comfort food for a cold winter night.
Kamran rajput
[email protected]I love how versatile this recipe is. I've made it with different types of mushrooms and even added some roasted butternut squash. It always turns out delicious. It's a great way to use up leftover rice, too.
Shafqat Naseem
[email protected]This is a great recipe for a special occasion dinner. It's easy to make but looks and tastes impressive. I served it with a side of roasted vegetables and it was a real crowd-pleaser.
Lucinda Gabriels
[email protected]I was a bit skeptical about the amount of butter and Parmesan cheese in this recipe, but it turned out perfectly. The risotto was rich and creamy without being too heavy. I used a variety of mushrooms, including shiitake, cremini, and oyster, which g
SK GAMING
[email protected]This was my first time trying a vegetarian risotto and I was pleasantly surprised. The combination of mushrooms, peas, and Parmesan cheese was really flavorful. I will definitely be making this again and trying out other variations.
Tamiru Wecheno
[email protected]I had never made risotto before but this recipe made it so easy. The step-by-step instructions were clear and concise. The risotto turned out creamy and delicious. I served it with a side of grilled chicken and it was a hit!
Faisal Khan Khan
[email protected]Followed the recipe to the letter and it turned out perfectly! The risotto was cooked to perfection and the mushrooms were sautéed just right. My family loved it and I'll be adding this to my regular dinner rotation.
Tanveer Sanwal
[email protected]This risotto was an absolute delight! The creamy texture and the earthy flavor of the mushrooms were a perfect combination. I added a bit of white wine to the dish, which gave it an extra layer of depth and complexity. Will definitely be making this