Wild Mushroom Risotto

Wild Mushroom Risotto

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This mushroom risotto recipe is delicious. Wild mushrooms cooked with white wine, stock and creamy Hellmann's® or Best Foods® Real Mayonnaise.
  • 4 People


  • 10 Mins

    Prep Time

  • 25 Mins

    Cooking Time

  • 35 Mins

    Ready In

  • 2 Tbsp. light olive oil
  • 1/2 medium onion, finely chopped
  • 1/2 rib celery, thinly sliced
  • 2 cloves garlic, crushed
  • 1 cup assorted wild mushrooms, finely chopped
  • 1 tub Knorr® Homestyle Stock - Vegetable
  • 1 1/3 cups arborio rice
  • 1/3 cup dry white wine
  • 4 cups boiling water
  • 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
  • 2 Tbsp. margarine
  • 2 Tbsp. shredded or grated Parmesan cheese

  1. Heat olive oil in 4-quart saucepot over medium and cook onion, celery and garlic, stirring occasionally, until onion is almost tender, about 5 minutes. Stir in mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Stir in Knorr® Homestyle Stock - Vegetable and uncooked rice and cook, stirring frequently, until rice is opaque and Stock is melted, about 2 minutes. Stir in wine and cook, stirring occasionally, 2 minutes.

  2. Add boiling water, 1/2 cup at a time, and simmer, stirring frequently, until water is absorbed, about 20 minutes. Stir in Hellmann's® or Best Foods® Real Mayonnaise, margarine and cheese.

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