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This Mushroom & Pea Risotto is the mac and cheese of rice dishes- simple comfort food. This risotto recipe is perfect because it uses pantry-staple ingredients and is ready in only 35 minutes! Saute onion and mushrooms, then add rice, broth and condensed cream of mushroom soup. Cooking down the arborio rice until it's perfectly creamy is essential to a good risotto, but the cream of mushroom soup in this recipe takes it over the top. And, if you don't have arborio rice, it works with regular long-grain white rice, instead! Stir in some peas and Parmesan cheese at the end and serve this Mushroom & Pea Risotto anytime you want to serve something comforting, filling and delicious!
Heat the broth and soup in a 2-quart saucepan over medium heat until hot.
Heat the oil in a 6-quart saucepot (or 12-inch skillet) over high heat (a large pot or skillet has a wider cooking surface, which will speed up the cook time). Add the onion and mushrooms and cook for 5 minutes or until tender-crisp. Stir in the rice and thyme.
Add the hot soup mixture to the rice mixture and heat to a boil. Reduce the heat to medium. Cook for 15 minutes or until the rice is tender and the liquid is absorbed (the mixture will still be creamy), stirring often. Stir in the peas, if desired, and cook until hot. Stir in the cheese and season to taste with salt and pepper.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.