51 Ratings
  • 5 Rating Star 30
  • 4 Rating Star 13
  • 3 Rating Star 5
  • 1 Rating Star 2
  • 2 Rating Star 1

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.

Advertisement

Ingredients

Directions

  • 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.

    Ads will not print with your recipe
  • 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

337.14 calories; 7.96 g protein; 61.34 g carbohydrates; 6.31 g fat; 5.59 mg cholesterol; 627.34 mg sodium.Full Nutrition


Reviews (37)

Read All Reviews

Most helpful positive review

02/21/2006
I made this for my boyfriend brother and brother's new girlfriend and everyone really loved it. My brother said it was the best risotto he'd ever had! I was having a poor day though so used (lots and lots of)cheddar instead of parmesan and the big wide mushrooms. Had with a crispy salad with vinaigrette perfect.
(25)

Most helpful critical review

10/15/2010
This is NOT risotto!! This is like some sort of rice casserole.
(18)
51 Ratings
  • 5 Rating Star 30
  • 4 Rating Star 13
  • 3 Rating Star 5
  • 1 Rating Star 2
  • 2 Rating Star 1
08/31/2009
This is not risotto. Risotto does not contain any cream. It is "creamy" in texture because of the starch in the rice which is drawn into the liquid due to the cooking method. That being said if you take all these ingredients and throw them into a cassarole dish and bake it in the oven you have a very nice and easy dish. Don't waste expensive rice on this though. Just use regular long grain rice.
(76)
06/09/2005
This came out quite good with a few alterations: I used twice as many mushrooms as called for (white button instead) a low-fat cream of mushroom soup and cooked over LOW heat instead of medium (you don't want to rush risotto!). Also grated swiss makes a great complement if you want some extra kick.
(33)
02/21/2006
I made this for my boyfriend brother and brother's new girlfriend and everyone really loved it. My brother said it was the best risotto he'd ever had! I was having a poor day though so used (lots and lots of)cheddar instead of parmesan and the big wide mushrooms. Had with a crispy salad with vinaigrette perfect.
(25)
10/15/2010
This is NOT risotto!! This is like some sort of rice casserole.
(18)
05/02/2006
This is probably more a 3.5 because it did taste good. However the fact that it's not the prettiest dish and the consistency was as my daughter put it kind of gloopy makes me doubt that I would make it again. This may well be something that I did though. I did use vegetable stock instead of chicken to make it vegetarian and we did all eat it and just because it didn't entirely work for me doesn't mean it won't for somebody else. Thanks for letting me try.
(16)
05/19/2005
We really enjoyed this. I used fresh portabello mushrooms because I find re-hydrated porcinis slimey and unpleasant. I used chicken bouillon powder and it was a tad salty. When I make this again I'll use canned broth as it isn't so salty. My only complaint with this recipe is that it needs constant supervision as you have to stir it non-stop. Oh and it doesn't look too pretty either! Anyway great recipe. Thanks Kathy!
(12)
12/16/2010
Ignore the food snobs...This has been called risotto because not everyone knows arborio is a special kind of rice. This is a DELICIOUS dish and we enjoyed it even more than our typical mushroom risotto. The creaminess of the soup seemed to ease the painstaking cooking time a bit too!
(11)
03/08/2010
excellent! I did make some substitutions though - really like mushrooms / garlic so i put in 2 cups of mushrooms (variety button brown enoki oyster shitake) and about 5 cloves of garlic. Also substituted vegetable stock for chicken and cream of mushroom with garlic soup for regular. The recipe said to cook for 20 min but i found that even though i have a gas stove i needed to cook for approx. 25 min for all the liquids to absorb.
(10)
04/05/2010
As another reviewer mentioned this is not classic risotto. That said I used this recipe anyway for my family's Easter Dinner. I over-peppered it for my MIL's preference but overall we really enjoyed it! I followed the recipe as written except used fresh sliced mushrooms and did not add the parmesan cheese. Though it was not my "favorite" it was tasty easy to cook up (exactly as written. You really do need all four cups of broth) and I'm sure I'll make it again. Thanks!
(7)