Mushroom Risotto


  • 1 cup Arborio / Jasmine rice
  • 1 tbsp butter / olive oil
  • 1/2 onion, finely chopped
  • 2 cloves garlic, grated
  • 8 oz mushroom, washed and cut in medium size pieces
  • 1 can Campbell Mushroom soup
  • 1 cup milk
  • 1/2 cup edamame, boiled cooked
  • 1/4 tsp black pepper powder


  1. Pressure cook rice in 2 cups of water (3 whistles) and then keep aside
  2. Heat the butter / oil in a pan and saute onions till soft
  3. Add grated garlic and saute for 1 minute
  4. Add mushroom pieces and salt to taste and stir fry till mushroom soften
  5. Add mushroom soup and milk and mix thoroughly, bring to boil and then lower the heat to medium-level and cook for 2-3 minutes
  6. Add cooked rice, edamame and pinch of black pepper powder and mix well
  7. Serve with your favorite Italian soup

Serves: 4

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