Mushroom and Herb Risotto
Ever wished you could whip up a creamy risotto without standing over the stove? Our Mushroom and Herb Risotto makes this dream a reality! While the dish is traditionally made by sautéing rice in butter then stirring broth into the rice a little at a time, this version achieves the same creamy consistency via Campbell’s® Cream of Mushroom Soup; it works its magic in just 45 minutes, resulting in a one-pan meal that’s both comforting and convenient.
Ingredient
- 2 tablespoons unsalted butter or olive oil
- 1 small white or yellow onion, diced (about 1/2 cup)
- 1 tablespoon minced garlic (about 3 medium cloves)
- 16 ounces mixed mushrooms (baby bella, shiitake, oyster, etc.), sliced or chopped
- 2 cups uncooked medium-grain white rice (like Calrose, Carnaroli or Kalijira)
- 1 tablespoon fresh thyme leaves
- 2 teaspoons finely chopped fresh rosemary leaves
- 1 teaspoon finely chopped fresh sage leaves
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup
- 3 cups (plus 1/2 cup reserved) water or Swanson® Vegetable Stock
Direction
- Heat the butter in a 10-inch skillet or 4-to 6 quart pot over medium-high heat. Add the onion and minced garlic and stir until fragrant, about 2 minutes. Add the mushrooms and cook until browned and softened, about 6-8 minutes.
- Stir in the rice and herbs and cook, stirring, 2-3 minutes until the rice begins crackling. Stir the soup and 3 cups of water or stock in the skillet and heat to a simmer, 2-3 minutes more. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Remove the skillet or pot from the heat. Let stand for 5 minutes. Season to taste before serving. If you’d like the rice to be more creamy, add some or all of the reserved 1/2 cup of water or stock.
