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Creamy Mushroom Risotto

Creamy Mushroom Risotto

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Some things are worth waiting for, like this Creamy Mushroom Risotto recipe. Follow our recipe for everything you need to know to make a foolproof classic mushroom risotto.  Parmesan Chicken Brodo, wine and garlic add layers of flavor, while heavy cream and Parmesan make it rich and creamy. Fresh herbs stirred in at the end give this dish a fresh, bright flavor.  A perfect side for when you want to impress.

serves 6 people

Ingredients

cost per recipe: $12.83

The price is determined by the national average.

  • 2

    tablespoons olive oil

  • 3

    shallot, peeled and finely chopped (about 1/2 cup)

  • 3

    cloves garlic, minced (about 2 teaspoons)

  • 12

    ounces sliced mushrooms (cremini or white button)  (about 4 cups)

  • 2

    cups uncooked arborio rice

  • 2/3

    cup dry white wine

  • 1

    tablespoon chopped fresh thyme leaves

  • 6

    cups Swanson® Crafted Parmesan Chicken Brodo, heated

  • 1/4

    cup heavy cream or mascarpone cheese

  • 1/4

    cup grated Parmesan cheese

  • 1

    tablespoon chopped fresh parsley

  • 1

    tablespoon chopped fresh chives

view nutrition info

How to Make It

Heat 1 tablespoon oil in in a a heavy 6-quart saucepot over medium-high heat. Add the shallots and garlic and cook for 2 minutes or until tender-crisp, stirring often.  Add the mushrooms and cook for 5 minutes or until tender-crisp and liquid is evaporated, stirring often.  Remove the mushroom mixture from the saucepot. Heat remaining 1 tablespoon oil in the saucepot.  Add the rice and cook for 3 minutes or until the rice is opaque, stirring often.  Add the wine and cook and stir until absorbed.  Stir in 1 teaspoon thyme. Add 3/4 cup hot broth to the rice mixture.  Cook and stir until the broth is absorbed. Repeat with the remaining hot broth, 1/2 cup at a time, cooking and stirring until it’s absorbed before adding more (the cooked rice will have a slightly chewy texture- you can continue adding broth if you want a softer texture). Stir in the heavy cream, Parmesan cheese, cooked mushroom mixture and the remaining fresh herbs. Season to taste.  Cook until the mixture is hot. Garnish with additional Parmesan cheese and fresh herbs, if desired.
Step 1

Heat 1 tablespoon oil in in a a heavy 6-quart saucepot over medium-high heat. Add the shallots and garlic and cook for 2 minutes or until tender-crisp, stirring often.  Add the mushrooms and cook for 5 minutes or until tender-crisp and liquid is evaporated, stirring often.  Remove the mushroom mixture from the saucepot.

Step 2

Heat remaining 1 tablespoon oil in the saucepot.  Add the rice and cook for 3 minutes or until the rice is opaque, stirring often.  Add the wine and cook and stir until absorbed.  Stir in 1 teaspoon thyme.

Step 3

Add 3/4 cup hot broth to the rice mixture.  Cook and stir until the broth is absorbed. Repeat with the remaining hot broth, 1/2 cup at a time, cooking and stirring until it’s absorbed before adding more (the cooked rice will have a slightly chewy texture- you can continue adding broth if you want a softer texture).

Step 4

Stir in the heavy cream, Parmesan cheese, cooked mushroom mixture and the remaining fresh herbs. Season to taste.  Cook until the mixture is hot. Garnish with additional Parmesan cheese and fresh herbs, if desired.

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Made With
Swanson® Crafted Parmesan Chicken Brodo, heated

Swanson® Crafted Parmesan Chicken Brodo, heated

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