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Mushroom Risotto

The addition of mushrooms makes this risotto even more delicious.

2 hrs 30 mins
12 Serving(s)
Mushroom Risotto


  • 1/4 cup Schnucks extra virgin olive oil
  • 1/4 cup Schnucks unsalted butter
  • 1 small white onion, diced
  • 16 oz. baby bella mushrooms, sliced
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine
  • 1 qt. chicken stock
  • 1-2 cloves garlic, minced
  • 1 tsp. thyme leaves
  • 1/4 cup heavy cream, warmed
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 tsp. tarragon, finely chopped


  1. Add oil and butter to pan over medium heat; warm until butter melts. Sauté onions and mushrooms until softened, about five minutes.
  2. Add rice and wine and continue to cook 2-3 minutes. Add mixture to slow cooker with chicken stock, garlic and thyme. Cook for 10 minutes.
  3. After steam has been released, add cream, cheese and tarragon. Season to taste with salt and pepper and garnish with sliced chives.

Nutrition Facts

216 Calories Per ServingFat: 12gSaturated Fat: 5gCholesterol: 20mgSodium: 383mgCarbohydrates: 22gFiber: 1gSugars: 2gProtein: 4g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe