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 Cream of Mushroom Soup; it works its magic in just 45 minutes, resulting in a one-pan meal that’s both comforting and convenient.
Directions
Recipe Ingredients
- 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
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