Mushroom Risotto

Ready in
50 min
A creamy risotto made with fresh mushrooms, and vegetable stock provides one serving of vegetables per serving and is a source of fibre.

Serving Size


Estimated Cost*


Per Serving

Prep Time

15 min

Cooking Time

35 min

Price/Availability Effective Date: February 10, 2014


2 tbsp Becel® Buttery Taste margarine
2 cups Mushrooms sliced
1 cup Arborio rice
1 Clove Garlic finely chopped
3.75 cups Water
0.25 cup Flat leaf parsley chopped
1 pkg Knorr® Homestyle Stock Vegetable
0.25 cup Parmesan cheese grated


  1. Melt Becel® Buttery Taste margarine*  in large saucepot over medium-high heat and cook mushrooms, stirring frequently, until golden brown, about 5 minutes.
  2. Stir in rice and garlic and cook 1 minute. Stir in water and cook 1 minute. Stir in water and Knorr® Homestyle Stock Vegetable. Bring to a boil over high heat, stirring until Stock is melted. Reduce heat to low and simmer covered, stirring occasionally, until almost all liquid is absorbed and rice is creamy and tender, about 25 minutes. Stir in cheese and parsley.

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or for availability.

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