Recipe by Kathy
"This variation on mushroom risotto includes cream of mushroom soup for the creamy taste, without actually using heavy cream. A light hand is recommended with the thyme and basil. If you like, stir in freshly grated parmesan cheese before serving."
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dried porcini mushrooms
1/2 (10 ounce) can
cream of mushroom soup
onion, finely chopped
1 3/4 cups
salt and pepper to taste
fresh thyme, chopped
chopped fresh basil
This came out quite good with a few alterations: I used twice as many mushrooms as called for (white button instead), a low-fat cream of mushroom soup, and cooked over LOW heat instead of medium (you don't want to rush risotto!). Also, grated swiss makes a great complement if you want some extra kick.
This is not risotto. Risotto does not contain any cream. It is "creamy" in texture because of the starch in the rice which is drawn into the liquid due to the cooking method. That being said if you take all these ingredients and throw them into a cassarole dish and bake it in the oven you have a very nice and easy dish. Don't waste expensive rice on this though. Just use regular long grain rice.
I made this for my boyfriend, brother, and brother's new girlfriend and everyone really loved it. My brother said it was the best risotto he'd ever had! I was having a poor day though, so used (lots and lots of)cheddar instead of parmesan, and the big wide mushrooms. Had with a crispy salad with vinaigrette, perfect.
This is NOT risotto!! This is like some sort of rice casserole.
This is probably more a 3.5 because it did taste good. However the fact that it's not the prettiest dish and the consistency was as my daughter put it kind of gloopy makes me doubt that I would make it again. This may well be something that I did though. I did use vegetable stock instead of chicken to make it vegetarian and we did all eat it and just because it didn't entirely work for me doesn't mean it won't for somebody else. Thanks for letting me try.
excellent! I did make some substitutions though - really like mushrooms / garlic, so i put in 2 cups of mushrooms (variety, button, brown, enoki, oyster, shitake) and about 5 cloves of garlic. Also substituted vegetable stock for chicken, and cream of mushroom with garlic soup for regular. The recipe said to cook for 20 min, but i found that even though i have a gas stove, i needed to cook for approx. 25 min for all the liquids to absorb.
We really enjoyed this. I used fresh portabello mushrooms because I find re-hydrated porcinis slimey and unpleasant. I used chicken bouillon powder, and it was a tad salty. When I make this again, I'll use canned broth as it isn't so salty. My only complaint with this recipe is that it needs constant supervision as you have to stir it non-stop. Oh, and it doesn't look too pretty either! Anyway, great recipe. Thanks, Kathy!
As another reviewer mentioned, this is not classic risotto. That said, I used this recipe anyway for my family's Easter Dinner. I over-peppered it for my MIL's preference, but overall we really enjoyed it! I followed the recipe as written except used fresh sliced mushrooms, and did not add the parmesan cheese. Though it was not my "favorite" it was tasty, easy to cook up (exactly as written. You really do need all four cups of broth), and I'm sure I'll make it again. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Mushroom Risotto
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 337
** Calories from Fat: 57
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