Mushroom Risotto

Mushroom Risotto






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


  • 1 Tbsp. (15 L) light olive oil
  • 1/2 medium onion, finely chopped
  • 1/2 rib celery, thinly sliced
  • 2 cloves garlic, crushed
  • 1 cup (250 mL) assorted wild mushrooms, finely chopped
  • 1 1/3 cups (325 mL) arborio rice
  • 1/4 cup (60 mL) dry white wine
  • 1 pint (1 L) boiling water
  • 1 pot Knorr® Homestyle Stock Reduced Sodium Chicken
  • 2 Tbsp. (30 mL) Hellmann's® Real Mayonnaise
  • 1 Tbsp. (15 mL) shredded or grated Parmesan cheese
  • 1 Knorr® Homestyle Stock Reduced Sodium Chicken

  1. Amount per Serving
Title Amount per Serving
Energy 350.0
Total Fat 10.0 g
Saturated Fat 1.5 g
Sugars 1.0 g
Fibre 3.0 g
Protein 7.0 g


  1. Heat olive oil in 4-quart (4 L) 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 uncooked rice and cook, stirring frequently, until rice is opaque, about 2 minutes. Stir in wine and cook, stirring occasionally, 2 minutes.

  2. Combine boiling water with Knorr® Homestyle Stock Reduced Sodium Chicken until dissolved. Stir in broth, 1/2 cup at a time, and simmer, stirring frequently, until broth is absorbed, about 20 minutes. Stir in Hellmann's® Real Mayonnaise and cheese.


*Variation: For Porcini Mushroom Risotto, soak 1 packet (1/2 oz.) porcini mushrooms in 1/2 cup boiling water 5 minutes; drain. Heat 1 Tbsp. olive oil in small skillet over medium heat and cook mushrooms, stirring occasionally, until tender, about 3 minutes. Serve over Mushroom Risotto.\nSee Nutrition information for sodium content.