Cream of mushroom risotto

9 INGREDIENTS • 6 STEPS • 45MIN

Cream of mushroom risotto

Recipe

5.0

3 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
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

45MIN

Total time

Ingredients

Servings
4
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?
Add to plan
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Cream of mushroom risotto
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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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.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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