Preparation Info

Roasted Garlic Risotto with Wild Mushrooms

Made With Our

Roasted Garlic Onion Jam

Base $7.95
Item: 101306


  • 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.