Preparation Info

Roasted Garlic Risotto with Wild Mushrooms


  • 2 Tablespoons unsalted butter
  • 2 Tablespoons olive oil
  • 1 cup arborio rice
  • 1/4 cup Stonewall Kitchen Roasted Garlic Onion Jam
  • 3 cups chicken, vegetable or beef broth
  • 1/2 teaspoon salt
  • 1/4 cup light cream
  • Freshly ground black pepper
  • Freshly grated Parmesan cheese
  • 1 pound assorted wild mushrooms, cleaned and sliced
  • 4 Tablespoons butter


  1. Cook in microwave at 100% power.
  2. Heat butter and oil in deep pie dish or 9-inch baking pan, uncovered, for 2 minutes.
  3. Add rice, stir to coat, and cook uncovered 4 minutes.
  4. Stir in broth, cook uncovered for 9 minutes.
  5. Add Roasted Garlic Onion Jam and light cream. Stir well; then cook an additional 13 minutes.
  6. Remove from microwave; let stand uncovered for 5 minutes, stirring occasionally.
  7. Heat butter in skillet over medium heat, and add sliced mushrooms. Saute until tender.
  8. Toss with cooked risotto.
  9. Top with shaved Parmesan and ground pepper.

Stonewall Kitchen Ingredients