Mushroom Risotto Recipe
With its easy-to-follow instructions and delicious combination of ingredients, this homemade mushroom risotto will become a go-to recipe for cosy nights in or special occasions.
Ingredients
- 3 ¼ cups of cremini mushrooms thinly sliced, divided
- 2 ½ tablespoons of olive oil
- 1 ½ teaspoons of fresh thyme
- 2 teaspoons of kosher salt
- ¾ cup of finely chopped yellow onion
- 1 teaspoon of minced garlic
- ½ stick of unsalted butter
- ¼ cup of white wine
- 1 cup of arborio rice
- 1 can of Campbell's Cream of Mushroom Soup
- 3 cups of water
- 1 ¾ cups of grated parmesan cheese
- ½ teaspoon of freshly ground black pepper
- 1 ½ tablespoons of fresh parsley
Instructions
- Preheat the oven to 350°F and prepare the mushrooms by tossing them with olive oil, thyme, and salt before baking for 10-15 minutes.
- In a large pot, sauté the onion, garlic, mushrooms, thyme, butter, and salt until fragrant.
- Add the rice and cook until lightly toasted.
- In a separate bowl, combine the mushroom soup and water, then gradually add it to the rice mixture.
- Stir until the liquid is reduced and the rice is tender.
- Finally, stir in the butter, parmesan cheese, black pepper, and parsley.
- Serve the risotto garnished with more parmesan, roasted mushrooms, black pepper, and parsley.