Creamy Mushroom Risotto Recipe

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Most Helpful Positive Review

Jun 09, 2005

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.

—Feeding Frenzy

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Most Helpful Critical Review

Aug 31, 2009

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.

—gizzysmom

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46 Ratings

Feb 21, 2006

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.

—Oona Starshine

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Oct 15, 2010

This is NOT risotto!! This is like some sort of rice casserole.

—Boujie

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May 02, 2006

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.

—KEZ

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Mar 08, 2010

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.

—raindropz

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May 19, 2005

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!

—Caroline C

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Apr 05, 2010

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!

—Mrs. Snell

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Nutrition

Calories
337 kcal
17%

Carbohydrates
61.3 g
20%

Cholesterol
6 mg
2%

Fat
6.3 g
10%

Fiber
2.4 g
10%

Protein
8 g
16%

Sodium
692 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy Mushroom Risotto

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 337
** Calories from Fat: 57

% Daily Value *
** Total Fat 6.3g 10 %
** Saturated Fat 2g 10 %
** Cholesterol 6mg 2 %
** Sodium 692mg 28 %
** Potassium 52mg 1 %
** Total Carbohydrates 61.3g 20 %
** Dietary Fiber 2.4g 10 %
** Protein 8g 16 %
** Sugars 1.7g
** Vitamin A 2 %
** Vitamin C 3 %
** Calcium 2 %
** Iron 26 %
** Thiamin 1 %
** Niacin 2 %
** Vitamin B6 2 %
** Magnesium 1 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.