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Mushroom Risotto

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  • Prep 45 min
  • Total 1 hr 15 min
  • Servings 4
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Bring your favorite Italian restaurant dish right to your own dinner table with this easy-to-follow recipe, perfect for a casual gathering of friends or special occasion meal.
By Inspired Taste
Updated Oct 10, 2011
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  • 2 cups fresh mushrooms (such as portabella or cremini)
  • 2 cartons (32 oz each) Progresso™ chicken broth (8 cups)
  • 2 sprigs fresh thyme leaves
  • 1 dried bay leaf
  • 1 tablespoon soy sauce
  • 3 tablespoons butter
  • 1/2 cup finely chopped yellow or white onion (1 medium)
  • 1 3/4 cups uncooked short-grain Arborio or risotto rice
  • 3/4 cup dry white wine
  • 4 oz (half of 8-oz package) cream cheese (1/2 cup), cut into cubes
  • 1/3 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper


  • 2 to 3 tablespoons olive oil
  • 12 fresh sage leaves
  • Salt
  • Parmesan cheese shavings
Make With
Progresso Broth


  • 1
    Clean mushrooms by wiping with dry paper towel; do not wash. Remove mushroom stems; coarsely chop and set aside. Cut mushroom caps into 1/4-inch thick slices. (If large, cut into bite-sized pieces.) Set aside.
  • 2
    Pour broth into 3-quart saucepan. Add chopped mushroom stems, thyme, bay leaf and soy sauce; heat to boiling. Reduce heat; simmer uncovered 30 minutes.
  • 3
    Strain broth; discard stems, thyme and bay leaf. You should have about 6 cups broth; if not, add water.
  • 4
    In 3-quart deep heavy saucepan, melt butter over medium-high heat. Add mushroom slices and onion; cook 5 minutes. Add rice; stir to combine. Cook 1 minute. Add wine; heat to boiling. Cook until liquid is reduced by half.
  • 5
    Add 1/2 cup broth; cook over medium-high heat, stirring constantly, until rice has absorbed liquid. Adding 1/2 cup broth at a time, continue cooking and stirring 20 to 25 minutes until all broth has been added and absorbed. When done, rice should be just cooked and slightly chewy.
  • 6
    Stir in cream cheese and grated Parmesan cheese. Season to taste with salt and pepper.
  • 7
    To make fried sage leaves, in 8-inch skillet, heat olive oil over medium-high heat. Add sage leaves, a few at a time, in single layer; fry 15 seconds (do not brown leaves). Remove leaves from skillet; sprinkle with dash of salt
  • 8
    Serve risotto in individual shallow bowls. Top each with a few sage leaves and Parmesan cheese shavings.

Tips from the Betty Crocker Kitchens

  • tip 1
    Replace the fried sage leaves with chopped fresh chives or parsley. Or drizzle with a small amount of truffle oil!
  • tip 2
    Replace the fresh thyme with 1 teaspoon dried thyme leaves.


Nutrition Facts are not available for this recipe
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