Portobello Mushroom Risotto

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portobello mushroom risotto


  1. 2 C Chicken stock
  2. 2 T Shawnee Mills Brown Gravy
  3. 3 Sprigs of thyme
  4. 2 Bay leaves
  5. 1 oz Dried porcini mushrooms
  6. 1 T Olive oil
  7. 1 Shallot chopped
  8. 3 Garlic cloves finely chopped
  9. 2 C Arborio rice
  10. 16 Sliced baby bella mushrooms
  11. 1/2 tsp Garlic powder
  12. 1/4 tsp Sea salt
  13. 1/2 tsp White pepper
  14. 1/2 C Shredded Parmesan cheese
  15. 1/2 C Shredded Romano cheese

25 minutes

This creamy rice dish absorbs the flavors of the broth, which in this recipe consists of Shawnee Mills Brown Gravy. It’s a tasty side dish that compliments fried chicken and a side salad!



  1. Preheat oven to 400 degrees. 
  2. In a medium saucepan on high heat, add 2 C chicken stock and whisk in 2 T Shawnee Mills Brown Gravy.
  3. Once heated reduce heat to low and add 3 sprigs of thyme, 2 bay leaves, porcini mushrooms and set aside.
  4. Heat dutch oven to medium on stovetop, adding 1 T olive oil, 1 chopped shallot, and 3 finely chopped cloves of garlic. Sautée until soft. 
  5. Once contents of the dutch oven have softened, stir in 2 C arborio rice until lightly brown. 
  6. On stovetop, heat a nonstick medium-sized pan to low/medium.
  7. Next, rinse off baby bella mushrooms and put them straight onto the heated pan along with ½ tsp garlic powder, ¼ tsp sea salt, and ½ tsp white pepper. Stir together and heat for 7 to 8 minutes
  8. Once the mushrooms have softened, pour them into the dutch oven.
  9. Transfer the chicken stock from the sauce pan and add to the dutch oven, then stir.
  10. Cover the dutch oven and place on the lower rack for 15 minutes, stirring halfway through. 
  11. Once the rice is fully cooked remove it from the oven and fold in ½ C parmesan and ½ C romano cheese. 

Cool and Enjoy

Prep Time: 25 minutes 

Cook Time: 40 minutes