This creamy mushroom risotto is a rich, comforting, and flavorful side dish, perfect for holidays. It's easy to make with the help of Campbell’s® Condensed Cream of Mushroom Soup, saving oven space and adding a touch of indulgence.
1. Heat 1 tbsp olive oil in a large pan over medium heat. Add mushrooms and cook until tender, about 5-7 minutes. Remove from the pan and set aside.
2. In the same pan, heat another tbsp of olive oil. Add the shallot and saute for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional minute.
3. Add Arborio rice to the pan and toast for 2-3 minutes, stirring frequently.
4. Pour in white wine and stir until the wine is mostly absorbed.
5. Gradually add warm broth to the pan, one ladle at a time, stirring constantly. Allow each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, which should take around 20-30 minutes.
6. Once the rice is nearly done, stir the cooked mushrooms back into the risotto.
7. Add in the Campbell’s Cream of Mushroom and stir.
8. Stir in freshly grated Parmesan cheese. Season with salt and pepper to taste.
9. Serve immediately, garnished with additional Parmesan, fresh thyme, black pepper, and a drizzle of olive oil. Enjoy!
