French Onion and Mushroom Risotto

French Onion and Mushroom Risotto

Total Time: 00h 45m
Hands-on Time: 00h 35m
Makes: 4 - 6 servings

Whether it's a cozy family dinner or a chic gathering, this risotto is an exquisite blend of savory onions, earthy mushrooms, and tender arborio rice, all brought together with a touch of white wine and parmesan cheese.

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  • 4 tablespoons butter, divided
  • 1 yellow onion, thinly sliced
  • 1 pound sliced mushrooms of choice
  • 5 cups vegetable (or chicken) broth
  • 1½ cups dry arborio rice
  • 3/4 cup dry white wine
  • 1 packet Simply Organic® French Onion Dip Mix
  • 1 tablespoon finely chopped thyme (optional)
  • 3/4 cup shredded Parmesan cheese, plus more for garnish


  1. In a skillet over medium heat, add 2 tablespoons butter. Once hot, add onion and sauté for 6 to 8 minutes, stirring often to prevent burning. Add mushrooms and cook for about 8 more minutes, until mushrooms are fully cooked.
  2. Meanwhile, in a separate pot, warm broth over medium-low heat.
  3. Using a slotted spoon, remove onion and mushrooms from skillet and set aside.
  4. Add remaining 2 tablespoons butter to skillet and reduce heat to low. Add rice, stirring well to coat. Add wine and let it cook out.
  5. Add warmed broth, one ladle at a time, stirring often and letting rice almost fully absorb the liquid before adding the next ladle of broth. Continue until all broth is used up and rice is al dente.
  6. Stir in French onion dip mix, and thyme if using, then add onion/mushroom mixture back into skillet, along with Parmesan cheese. Stir well and continue cooking for 1 to 2 minutes, then remove from heat and serve, garnished with additional Parmesan cheese.