- ACTIVE TIME: 30 minutes
- TOTAL TIME: 30 minutes
- SERVES: 4 people
Double Mushroom & 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® Condensed 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 additional fresh mushrooms pre-sliced, there’s virtually no prep. You do need to stir the risotto as it cooks, but not constantly, just often. Particularly concentrate on the times 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, make sure the broth is hot when you add it to the rice—warming it in the microwave until it’s steaming works perfectly.
Ingredients
- 1 pound cremini, button or shitake mushrooms (or a mix), sliced
- 3 tablespoons unsalted butter, divided
- Kosher salt and black pepper
- 1½ cups arborio rice
- 1 cup dry white wine
- 4 cups hot Swanson® Chicken Broth
- 1 (10.5-ounce) can Campbell’s® Condensed Cream of Mushroom Soup
- 1 cup frozen peas
- Juice of ½ lemon (1 to 2 tablespoons)
- Grated Parmesan cheese, for topping, optional
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 Swanson® Chicken 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 Campbell’s® Condensed 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, topped with Parmesan if desired. The risotto will firm up as it cools; to make it looser, stir in more warm water or broth.
QUICK TIP
To make this a lighter dish, use Campbell’s® Healthy Request® Cream of Mushroom Soup. For other takes on the dish, add a handful of fresh herbs, try different types of grated cheeses, and make it non-vegetarian with shredded rotisserie chicken or sliced sausage.