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Cream of mushroom risotto

9 INGREDIENTS • 6 STEPS • 45MIN

Cream of mushroom risotto

Recipe
5.0
2 ratings
Making risotto can seem like a daunting task but using our Remarksable Value cream of mushroom soup to create a creamy texture means you get all the flavour with none of the fuss. Trust us – you won’t go back to making it any other way!
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Making risotto can seem like a daunting task but using our Remarksable Value cream of mushroom soup to create a creamy texture means you get all the flavour with none of the fuss. Trust us – you won’t go back to making it any other way!
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Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
45MIN
Total time
Ingredients
Servings
4
us / metric
1 tbsp
olive oil
1 pack
(300 g)
M&S Remarksable Value white mushroom
1
M&S Remarksable Value brown onion, finely chopped
2 cloves
M&S Remarksable Value garlic, crushed
300 g
M&S Arborio risotto rice
1 tin
(400 g)
M&S Remarksable Value cream of mushroom soup
1
M&S Remarksable Value vegetable stock pot
2 tbsp
parsley, finely chopped
75 g
M&S Remarksable Value medium cheddar, finely grated
Nutrition per serving
VIEW ALL
Calories
461kcal
Fat
13.4 g
Saturates
5.3 g
Sugars
4.0 g
Salt
744.7 mg
Love This Recipe?
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Cream of mushroom risotto
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Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
MethodHide images
step 1
Heat the oil (1 tbsp) in a large saucepan and cook the mushrooms (1 pack) over a high heat for 4-5 minutes until golden. Remove with a slotted spoon and set aside.
step 2
Turn the heat down to medium-low, add the onion (1) and cook for 8-10 minutes, until soft but not coloured. Season, add the garlic (2 cloves) and cook for another minute, stirring.
step 3
Stir in the rice (300 g) and cook for 1 minute until coated. Add the soup (1 tin) and bring to a gentle bubble before cooking, stirring frequently for 3-4 minutes, until a spoon leaves a trail on the bottom of the pan.
step 4
Measure out 1 litre of just-boiled water in a jug and add the stock pot (1) to dissolve. Use a little to swirl out the soup can, then pour the stock into the rice little by little, stirring between each addition, until the rice is creamy but still with a little bite. This will take about 20-25 minutes.
step 5
Stir in the mushrooms and most of the cheese (75 g) and parsley (2 tbsp), cooking for 1 minute until the cheese has melted.
step 6
To serve, scatter with the remaining parsley and cheese.
step 6 To serve, scatter with the remaining parsley and cheese.
Tags
Autumn
Budget
Comfort food
Dinner
Vegetarian
Winter
One-pan dinners
Mushrooms
Rice
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