Shop Campbell's® Soup to try this recipe for yourself!
Provided by Campbell's
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C). Line a small baking sheet with parchment paper.
- On the prepared baking sheet, toss ¾ cup mushrooms with 1½ tablespoons olive oil, ½ teaspoon thyme, and ½ teaspoon salt until well coated.
- Bake the mushrooms for 10-15 minutes, or until crispy. Remove from the oven and set aside in a warm place.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic, remaining 2½ cups sliced mushrooms, remaining teaspoon of thyme, ½ tablespoon butter, and ½ teaspoon salt. Cook until fragrant, 6-8 minutes.
- Pour in the white wine and cook until slightly reduced, 1-2 minutes. Add the rice and stir until lightly toasted, about 1 minute.
- In a medium bowl or large measuring cup, combine the Campbell's® Cream of Mushroom Soup and the water. Stir until completely combined.
- Add the mushroom soup mixture, about 1½ cups at a time, to the rice mixture and stir until reduced by half. Continue adding more liquid, stirring frequently, until rice is tender and the liquid has been fully absorbed, 10-15 minutes total.
- Reduce the heat to low and stir in the remaining 3½ tablespoons butter and the Parmesan cheese until melted and well incorporated. Remove the pot from the heat and stir in the remaining teaspoon of salt, the black pepper, and parsley.
- Immediately divide the risotto between serving bowls and garnish with more Parmesan, the roasted mushrooms, black pepper, and parsley.
- Enjoy!
Nutrition Facts : Calories 280 calories, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams
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