Creamy Mushroom Risotto

Name: Creamy Mushroom Risotto
Prep time: 45 min
Cook time: 15 min
Yield: 4
Cuisine: Italiana
Ingredients: 1 envelope Knorr® cream of mushroom soup; 4 cups water; 2 tablespoons margarine with salt I can't believe it's not Butter®; 1 cup crimini mushroom, sliced; 1 cup oyster mushrooms, in medium cubes; 1 cup Arborio rice; 1 clove garlic, finely chopped; 1/4 cups Parmesan cheese, grated; 1/4 cups parsley, chopped

I Cant Believe it´s Not Butter

Travel to Italy and try this delicious and creamy mushroom risotto, perfect for surprising someone special on a romantic dinner. Pair it with a filet mignon and a good glass of red wine and enjoy.

Reviewed by Editorial Team of Kiwilimón

Published: 23-02-2018

Preparation

30 mins

15 mins

Low

Dissolve Knorr® Cream of Mushroom in 2 cups of water. Set aside. Melt the salted Margarine I Can't Believe It's not Butter® in a pot; cook the mushrooms for 3 minutes over medium heat. Add the rice and garlic and cook, stirring constantly, until the rice is lightly browned. Add ½ cup of water and cook over low medium heat, stirring gently until evaporated. Add another ½ cup of water, continue stirring, and wait for it to evaporate. Pour in the previously dissolved Knorr® Cream of Mushroom, reduce the heat to low, cover the pot, and cook for 12 to 15 minutes or until the rice is soft and creamy. Before serving, add the parmesan cheese. Mix until the cheese melts and serve, garnishing each plate with chopped parsley.