Quick Mushroom Risotto (Pillsbury Bake-Off Winner)

Total Time
20mins
Prep 0 mins
Cook 20 mins

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.

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.
Most Helpful

4 5

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!

3 5

This dish was good, but ultimately too salty. The amount of parmesan cheese was overwhelming to the other flavors. I added additional vegetables and used fresh mushrooms. Thanks for the post.

4 5

First I need to say that I used regular Basmati rice and it took 25 mins start to finish. I used fat free coffee creamer to replace the heavy cream to cut back on the fat. The rice still had a rich flavor it not the liquid creaminess of arborio risotto. The garlic powder really filled out the flavor. I made this to go along with pork chops in mushroom sauce and they made a perfect pair. Made for Photo Tag.