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Wild Mushroom Risotto

Serves: 6
Cooking Time: 30 min


  • 42 oz Manischewitz® Chicken or Turkey Broth (3 cans)
  • 1 cup dried gourmet mushrooms
  • 1/4 cup onions, finely diced
  • 1/2 tablespoon garlic, chopped
  • 2 tablespoons olive oil
  • 1 1/2 cups Arborio rice
  1. Heat one can Manischewitz® Chicken or Turkey Broth in a large stock pot; bring to a boil; add dried mushrooms and remove from heat; let stand 5 minutes; strain mushrooms, reserving broth.
  2. Slice mushrooms and set aside.
  3. Add the remaining broth (2 cans) to the strained mushroom stock and heat until just under a boil.
  4. In a large skillet sauté onion and garlic in olive oil.
  5. Add rice and stir until rice is well coated and thoroughly mixed with onion and garlic mixture.
  6. Add half the broth mixture to the rice mixture, stirring constantly.
  7. Allow mixture to simmer while stirring until broth is almost absorbed.
  8. Continue cooking while adding broth, stirring occasionally.
  9. Rice is done when tender and most of the liquid is absorbed; some of the liquid should remain, giving the dish its creamy texture.
  10. Total cooking time is about 20-25 minutes.


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Nutrition Information

  • Servings per Recipe: 6
  • Calories (kcal): 343
  • Total Fat: 5g
  • Cholesterol: 0mg
  • Total Carbs: 68g
    • Dietary Fiber: 5g
  • Protein: 8g

View detailed nutrition