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Mushroom Risotto

Try this great tasting, easy risotto recipe. A tasty mix of mushrooms and arborio rice simmered in vegetable broth for deep flavor. Adding Country Crock® Spread makes it extra creamy.
  • Cooking time20 min
  • Prep time15 min
  • Portions 4
recipe image Mushroom Risotto


  • 4 Tbsp. Country Crock® Spread, divided
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 package (10 oz.) cremini mushrooms, thinly sliced
  • 1/2 cup thinly sliced assorted wild mushrooms (optional)
  • 1 cup uncooked arborio rice
  • 3 cups boiling water
  • 1 Knorr® Vegetarian Vegetable Bouillon Cubes, crumbled
  • 2 Tbsp. grated Parmesan cheese
  • 1 tsp. coarsely chopped fresh thyme leaves
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Melt 1 Tbsp. Country Crock® Spread in large saucepan and cook onion and garlic over medium heat, stirring occasionally, until onion is tender, about 4 minutes. Add mushrooms and cook over medium heat, stirring occasionally, until mushrooms are almost tender, about 3 minutes. Stir in rice.
  2. Pour boiling water over Knorr® Vegetarian Vegetable Bouillon Cubes and stir until dissolved. Stir 1 cup into rice mixture and simmer, stirring frequently, until liquid is absorbed. Stir in remaining stock mixture and simmer until liquid is absorbed and rice is tender, stirring frequently. Stir in remaining Country Crock® Spread, cheese and thyme.