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Mushroom Risotto

My H-E-B Texas Life Magazine


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

25 minutes


6 servings


1  box  (32 oz.) Central Market® Organics Free-Range Chicken Broth,regular or reduced sodium

10  fresh basil leaves

1  Tbsp.  Central Market® Organics Extra Virgin Olive Oil

¼  c.  chopped shallots or yellow onion

1  c.  H-E-B Arborio Rice

1  (10 oz.) bag  Central Market® All Natural Exotic Mushrooms in Cream Sauce

*  Fresh cracked black pepper


Combine chicken broth and basil leaves in a large saucepan and bring to a boil over medium heat. Reduce heat to low and cook mixture for 10 minutes. Remove from heat and discard basil leaves.

Heat a heavy saucepan over medium heat for 2 minutes. Stir-fry olive oil and shallots for 2 minutes until golden. Add rice and stir-fry for 2 minutes until a toasted aroma is released.

Add 1 cup basil chicken broth to rice mixture and cook on medium heat, stirring constantly, until the rice has absorbed the broth. Repeat, adding ½ cup at a time of the remaining broth, allowing the broth to be absorbed before adding the next portion. Before adding the last ½ cup of broth, add mushrooms in cream sauce and stir until the liquid is absorbed. Add the last ½ cup of broth. The risotto will be creamy, with an al dente texture. Season risotto to taste with fresh cracked black pepper.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine

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