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Campbell’s® Mushroom Risotto

Campbell's® Mushroom Risotto
Prep Time
15 min
Cook Time
45 min
Yields
4 servings

Tips: Try experimenting with different greens in this dish like curly endive or swiss chard. If you are feeling really adventurous, spread the risotto onto a baking sheet and allow it to cool. Then form the risotto into puck like patties and fry them. Use these as the starch component of a larger dish.

Courtesy of CookWithCampbells.ca™

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ingredients

4
Tbsp (60 mL) olive oil
12
oz (340 g) mixed mushrooms, shiitake, oyster, or cremini, chopped
1
small onion, diced fine
2
clove garlic, chopped
¾
cup (175 mL) Arborio rice
½
cup (125 mL) white wine
1
carton CAMPBELL'S® Stock First™ Chicken Stock
2
Tbsp (30 mL) butter
2
Tbsp (30 mL) Parmesan cheese
2
Tbsp (30 mL) parsley, chopped
1
cup (250 mL) spinach, chopped (optional)
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directions

Step 1

Heat 2 tbsp oil in heavy bottom sauce pot over medium heat and sauté mushrooms, about 4-6 minutes. Remove mushrooms from pan and set aside.

Step 2

Add 2 tbsp of oil and sauté onion until soft, 1-2 minutes. Add garlic and cook 1 minute more.

Step 3

Add rice and stir to coat with oil, add wine and cook until wine is absorbed.

Step 4

Add stock ¼ cup at a time, stirring frequently, adding more as it is absorbed by the rice until all the stock is absorbed; about 30-35 minutes over medium heat. Rice should be creamy in appearance, firm, but not crunchy.

Step 5

Remove from heat and stir in butter and cheese, then stir in parsley, mushrooms and spinach. Serve immediately.

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