Mushroom And Herb Risotto

2 tablespoons unsalted butter or olive oil

1 small white or yellow onion, diced (about ½ cup)

1 tablespoon minced garlic (about 3 medium cloves)

16 ounces mixed mushrooms (baby bella, shiitake, oyster, etc.), sliced or chopped

2 cups uncooked medium-grain white rice (like Calrose, Carnaroli or Kalijira)

1 tablespoon fresh thyme leaves

2 teaspoons finely chopped fresh rosemary leaves

1 teaspoon finely chopped fresh sage leaves

1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Heat the butter in a 10-inch skillet or 4-to 6 quart pot over medium-high heat
Add the onion and minced garlic and stir until fragrant, about 2 minutes
Add the mushrooms and cook until browned and softened, about 6-8 minutes
Stir in the rice and herbs and cook, stirring, 2-3 minutes until the rice begins crackling
Stir the soup and 3 cups of water or stock in the skillet and heat to a simmer, 2-3 minutes more
Reduce the heat to low
Cover and cook for 20 minutes or until the rice is tender
Remove the skillet or pot from the heat
Let stand for 5 minutes
Season to taste before serving
If you’d like the rice to be more creamy, add some or all of the reserved ½ cup of water or stock

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍚Risotto

Cuisine🇮🇹Italian

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 40m