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  • PREP TIME: 30 minutes
  • TOTAL TIME: 30 minutes
  • SERVES: 4 people
  • PHOTOGRAPHY: JOHNNY FOGG
  • PROP STYLIST: SOPHIE STRANGIO
  • FOOD STYLIST: JUDY HAUBERT

Double Mushroom and Pea Risotto

Risotto is often thought of as a labor-intensive dish, but this creamy version simplifies the process with the help of Campbell’s® Cream of Mushroom Soup, making it doable on a weeknight. For one thing, the mushroom soup is made with farm-fresh cream and mushrooms that together have an effortless depth of flavor and make for a delicious shortcut to an ultra-creamy base sauce. Plus, if you buy the fresh mushrooms pre-sliced, there’s virtually no prep. You do need to stir the risotto often as it cooks, but not constantly. Particularly concentrate when the liquid has almost been absorbed by the rice, to make sure the bottom doesn’t burn. This risotto makes a comforting one-pot meal on its own, or a handy side dish for a weekend dinner or holiday party. To make the cooking go quickly, be sure the broth is hot when you add it to the rice—warming it in the microwave until it’s steaming works perfectly.

Ingredients

  • 3 tablespoons unsalted butter, divided
  • 1 pound cremini, button, or shitake mushrooms (or a mix), sliced
  • Kosher salt and black pepper
  • 1½ cups arborio rice
  • 1 cup dry white wine
  • 4 cups Swanson® Chicken Broth, heated
  • 1 (10.5-ounce) can Campbell’s® Cream of Mushroom Soup
  • 1 cup frozen peas
  • Juice of ½ lemon (1 to 2 tablespoons)
  • Grated Parmesan cheese, for topping, optional
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Directions

  • Melt 2 tablespoons of the butter in a Dutch oven or large pot over high heat. Add the mushrooms, season lightly with salt and pepper, and cook, stirring occasionally, until the mushrooms release their liquid, shrink, and start to brown, about 5 minutes. (The bottom of the pan may also get browned while the mushrooms cook, and that’s fine, but if it starts to get too dark, reduce the heat to medium-high.)
  • Reduce the heat to medium-high. Add the remaining tablespoon of butter, let it melt, then add the rice. Stir to coat the rice in the butter and evenly combine it with the mushrooms. Add the white wine and let it bubble until the rice absorbs most of the wine, about 2 minutes.
  • Add half of the hot broth. Stir often and let the broth bubble until it is mostly absorbed by the rice, 8 to 10 minutes. (It’s ready when you draw a spatula through the middle of the rice and a dry path remains for a second or two before the liquid slowly fills it.) Then add the remaining 2 cups of hot broth and repeat. The rice should be nearly done: just tender with a tiny bit of chew.
  • Add the Cream of Mushroom Soup, frozen peas, and ½ cup water. Stir and let the risotto simmer just until the peas are warmed through, about 2 minutes. Add the lemon juice, taste, and add more salt and pepper if desired. Serve in bowls, and top with Parmesan if desired. The risotto will firm up as it cools; if you need to make it looser, stir in more warm water or broth.
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Feel free to add different finishing touches to make the dish your own: a handful of fresh herbs added at the end, different grated cheeses, or even some shredded rotisserie chicken or sliced sausage.

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