Quick Mushroom Risotto (Pillsbury Bake-Off Winner)

Total Time
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


  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

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!

Cucina de Liz April 04, 2010

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.

oldbern December 23, 2008

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.

Annacia July 30, 2008