Nutrition Facts

Serving Size
1-1/2 CUP
Amount Per Serving
Calories 320
% Daily Value
Total Fat 9.5g
Saturated Fat 2.1g
Cholesterol 5mg
Sodium 1157mg
Total Carbohydrate 49.7g
Dietary Fiber 1.8g
Protein 8g
Vitamin A 52%
Vitamin C 10%
Calcium 10%
Iron 16%
Total Time

65 min.

Serving & Size

1-1/2 CUP

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Try our delicious Mushroom Asparagus Risotto made with Campbell's® Condensed Cream of Mushroom Soup and Swanson® Natural Goodness® Chicken Broth.  Garnished with fresh thyme and parmesan cheese for a creamy, rich flavor everyone will love. 

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure
Campbells® Condensed Cream of Mushroom Soup
100 oz.
Swanson® Natural Goodness® Chicken Broth
99 oz.
vegetable oil tbsp.
onion 5 oz. cups
garlic tbsp.
asparagus 1 lb. cups
mushrooms 8 oz. cups
fresh thyme leaves tbsp.
long grain white rice 26 oz. 1 1/2  qt.
carrot 15 oz. cups
green onion 12 oz. cups
Parmesan cheese 3 oz. 1 1/2  cups
fresh thyme leaves 24  ea.
1. Heat oil in large rondo or covered skillet over medium-high heat; add onions and sauté 4 minutes. Stir in garlic and sauté until translucent, about 2 minutes. Add asparagus and mushrooms and sauté for 5 minutes.Stir in thyme.
2. Add rice. Continue to sauté for 2 minutes. Stir in carrots and scallions.

3. Add soup and broth and bring to a boil. Reduce to very low heat; cover and cook for 25 minutes or until liquid is absorbed and rice is tender. Cook to an internal temperature of 165°F. or higher for 15 seconds. Remove from heat and let rest 10 minutes before serving.

4. Stir in cheese until melted. Serve immediately. CCP: Serve hot at 140°F or higher, or chill to 40°F or lower to hold.
5. To Serve: Spoon 1-1/2 cups risotto into a hot soup plate or bowl. Garnish with 1 Tbsp. grated parmesan cheese and fresh thyme sprig.

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