Prep time
15 MIN
Total time
1 H
Campbell’s® Mushroom Broth turns this risotto into a decadent dish that you’ll love as an entrée or a side.



  1. In large heavy saucepan, heat 2 tbsp. (30 mL) each of olive oil and butter on medium heat and sauté mushrooms for 4 to 6 minutes or until tender. Remove from pan and set aside.
  2. Add remaining olive oil and sauté onion until translucent about 2 minutes. Add garlic and cook for 1 minute more.
  3. Add rice to saucepan and stir to coat with oil. Add wine and cook, stirring, until wine is absorbed.
  4. Add broth ¼ cup (60 mL) at a time stirring frequently adding more as it is absorbed by the rice until all the broth has been used. Rice should be creamy in appearance but still al dente.
  5. Remove saucepan from heat and stir in mushrooms, remaining butter, parmesan, parsley and spinach.

Recipe Tips

  • If rice is too firm, add additional broth, ¼ cup at a time to reach desired consistency!
  • Season with salt and pepper if desired.

Recipe Made With

CAMPBELL’S ® Ready To Use Mushroom Broth

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