Quick Mushroom Risotto Pillsbury Bake Off Winner
Elevate your weeknight dinner game with this Quick Mushroom Risotto, a Pillsbury Bake-Off winner that delivers rich, creamy comfort in just 40 minutes! Perfectly sautéed baby bella mushrooms, fragrant garlic, and finely chopped onions create a savory base, while Arborio rice is gently simmered with warm broth for a luxuriously creamy texture. Finished with Parmesan cheese, a splash of heavy cream, and a sprinkle of fresh parsley, this risotto offers restaurant-worthy flavor with minimal effort. Ideal for busy home cooks, this one-pot masterpiece is a hearty, crowd-pleasing dish that’s as satisfying as it is simple. Try this quick and easy mushroom risotto recipe today for a dinner that feels indulgent but comes together in a snap!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces baby bella mushrooms, thinly sliced
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup Arborio rice
- 4 cups low-sodium chicken or vegetable broth, warmed
- 0.75 cup grated Parmesan cheese
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large skillet or saucepan, melt the butter with the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced baby bella mushrooms to the skillet. Season with salt and pepper, and cook for 5-7 minutes until the mushrooms are browned and softened.
Stir in the Arborio rice, ensuring each grain is coated in the buttery mixture. Toast the rice for 1-2 minutes, stirring frequently.
Begin adding the warmed chicken or vegetable broth, 1 cup at a time, stirring constantly. Allow the liquid to be absorbed before adding the next cup of broth.
Continue this process until the rice is al dente and creamy, about 20-25 minutes.
Once the risotto reaches the desired consistency, stir in the grated Parmesan cheese and heavy cream. Adjust seasoning with additional salt and pepper if needed.
Remove from heat and let rest for a minute. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 3986 mg | 173% | |
| Total Carbohydrate | 82.0 g | 30% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 9.5 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 782 mg | 60% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1215 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
