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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|vegetable oil||3 tbsp.|
|onion||5 oz.||1 cups|
|asparagus||1 lb.||3 cups|
|mushrooms||8 oz.||2 cups|
|fresh thyme leaves||2 tbsp.|
|long grain white rice||26 oz.||1 1/2 qt.|
|carrot||15 oz.||3 cups|
|green onion||12 oz.||3 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.|