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My daughter loves mushroom risotto, absolutely loves it but there isn’t always time to make it from complete scratch so I’ve had to try to look for different ways to make it for those super busy nights when I want to make something half decent at home and not cave into getting the overly processed fast food stuff. I tried a packaged mushroom risotto once for pure experimental reasons but got so grossed out at the flavour (crazy salty and odd ting) that I vowed never to do it again. I also try my best to avoid using canned foods like the plague because of BPA in the can linings.
I noticed that Campbell’s had a line of tetra packed soups and one of them was the Campbell’s Gardennay Harvest Mushroom with Real Cream. I figured this might be a possible substitute for its canned cousin so I gave it a try.
Product review: What happened?
I got out the Arborio rice, the Campbell’s Gardennay Harvest Mushroom with Real Cream, and chopped up some brown cremini mushrooms and onions. I poured all 2 cups of the soup into the pot with 1 cup of filtered water and waited for it to boil. When it did, I poured in 1 cup of Arborio rice with a pinch more for good measure. I let it boil for a minute or so, stirring, then lowered the fire and let it simmer for another 17 minutes. Don’t ask me how I figured this all out. After a lot of trial and error, these numbers seem to work for me on those busy crunch days.
Meanwhile, in a separate pot, I’ve got the mushrooms and onions sizzling away to build flavour for the risotto. I don’t put any other seasonings into it since I think the soup itself is salty enough. Every so often, I’d open the lid and check, stirring the pot and testing out the consistency of my rice.
When the timer beeps at 17 minutes, I check it out my rice concoction and then add my mushrooms to the mix. Let it cool a bit so tongues aren’t burnt and voila, done! I paired it with a side of veggies and protein with milk and fruit to finish off the dinner.
When pressed for time, this was an easy way to put rice on the table with a different flavour. It’s easy enough to add protein directly into the risotto (cooked ground beef in the mushroom pot with some black pepper or makes some scrambled eggs and add to the mix or even chickpeas if you’re organized enough to soak them the day before but this would take longer to cook up.) or as a side to the rice mix. My daughter loved it and it’s certainly healthier than some of the other deep fried options that are out there. All in moderation is the key!
So, would I get the Campbell’s Gardennay Harvest Mushroom with Real Cream again in the future? Yes, because it’s in a tetra box and NOT a tin can, is better than some of the other options out in the market, but I wouldn’t use it daily because I know I can make it from scratch.