Quick Mushroom Risotto (Pillsbury Bake-Off Winner)

READY IN: 20mins
Recipe by DuChick

Credit for this simple recipe goes to Tina Repak of Pennsylvania who entered it in the 1998 Pillsbury Bake-Off. The use of instant rice shortens your time in the kitchen to complete this creamy side dish.

Top Review by Cucina de Liz

This recipe turned out to be delicious! I used fresh mushrooms, added a bit of salt at the end, and more parmesan cheese. The family, especially my boyfriend, loved it. The consistency was very close to risotto, so I was impressed with how easy it was!

Ingredients Nutrition

Directions

  1. Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes.
  2. Add rice, garlic powder and pepper; cook 2 minutes.
  3. Stir in 1 can of the broth; cook 4 minutes, stirring constantly.
  4. Gradually stir in remaining can of broth; cook 7 minutes or until liquid is almost absorbed, stirring frequently.
  5. Stir in whipping cream.
  6. Remove from heat.
  7. Stir in 1/3 cup cheese.
  8. Spoon into serving dish; sprinkle with 1 tablespoon cheese.

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