Creamy Mushroom Risotto Recipe

Name: Creamy Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried porcini mushrooms; 1/2 (10 ounce) can cream of mushroom soup; 1/4 cup boiling water; 4 cups chicken stock; 1 tablespoon butter; 1 tablespoon olive oil; 1 onion, finely chopped; 1 clove garlic, crushed; 1 3/4 cups Arborio rice; salt and pepper to taste; fresh thyme, chopped; chopped fresh basil

Servings: persons

1/2 cup dried porcini mushrooms
1/2 (10 ounce) can cream of mushroom soup
1/4 cup boiling water
4 cups chicken stock
1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 3/4 cups Arborio rice
salt and pepper to taste
fresh thyme, chopped
chopped fresh basil

1
Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes.
2
Remove with a slotted spoon, and gently squeeze dry with paper towels.
3
Chop mushrooms, and set aside.
4
Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
5
In a saucepan over medium heat, bring the stock to a gentle simmer.
6
Heat butter and olive oil in a large pot over medium heat.
7
Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes.
8
Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil.
9
Season with salt and pepper.
10
Stir in thyme and basil to taste.
11
Pour in the mushroom soup mixture, stirring until absorbed.
12
Gradually add 1/3 stock, stirring until liquid is absorbed.
13
Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup.
14
It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).

899

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup dried porcini mushrooms, 1/2 (10 ounce) can cream of mushroom soup, 1/4 cup boiling water, 4 cups chicken stock, and more.

Yes, Creamy Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Mushroom Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions