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Mushroom and Herb Risotto

An image of prepared Mushroom and Herb Risotto made with onion, mushrooms, white rice, herbs, Campbell's® Condensed Cream of Mushroom Soup and Swanson® Vegetable Stock.
  • prep time: 10 min
  • total time: 45 min
  • serves: 4 people
  • calories: 483 1 serving

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. A weeknight luxury has never been so effortless.

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) Campbell’s® Condensed Cream of Mushroom Soup
  • 3 cups (plus 1/2 cup reserved) water or Swanson® Vegetable Stock

Instructions

  • Step 1

    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.

  • Step 2

    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.

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Calories 483
Total Fat 11 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 15 mg
Sodium 937 mg
Total Carb 87 g
Dietary Fiber 4 g
Sugar 4 g
Protein 11 g
Vitamin D 1 %DV
Calcium 2 %DV
Iron 2 %DV
Potassium 10 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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