Posted on

Mushroom Risotto

Mushroom Risotto

The secret ingredient for the tastiest risotto? Our Portabella Mushroom Bisque! That’s right, the creaminess of our Zoup! Good, Really Good soup brings this risotto to another level.
Cook Time: 40 minutes
Servings: 8


  • 3 cups Zoup! Good Really Good® Veggie Broth
  • 1 ½ cups Zoup! Good Really Good® Portabella Mushroom Bisque
  • 2 tbsp olive oil
  • 1 onion chopped
  • 1 cup arborio rice
  • 1 tbsp chopped thyme
  • ½ cup Parmesan cheese
  • 1 tbsp butter
  • 8 ounces sliced mushrooms


  • Heat the broth and bisque in a saucepan over medium heat until hot.
  • In another saucepan, add the olive oil and saute the onion for 5 minutes. Stir in the rice and thyme. Continue to cook for another 5 minutes.
  • Add the hot soup mixture to the rice mixture and heat to a boil. Reduce heat and cook for 15 minutes or until the rice is tender and liquid is absorbed stirring often.
  • While the rice is cooking, saute the mushrooms in the butter until tender. Set aside to garnish the risotto.
  • Once the rice is tender, stir in the parmesan. Serve and top with mushrooms and additional parmesan. Enjoy!

We hope you enjoy your Mushroom Risotto cooked with Zoup! Good, Really Good Mushroom Bisque! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.