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Display Cooking Risotto


* Cooked 15 minutes and then removed from heat.

Other flavours: Replace mushrooms with cooked spinach and green onion or sun dried tomatoes and black olives or asparagus and lemon rind or with chicken.

Total Time


Serving & Size

6 oz / 190 mL

As risotto is best serviced fresh, this mushroom and Parmesan recipe allows you a fast-and-easy way to cook up an individual serving for each customer.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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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.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Vegetable Oil 1/3 cup 83  mL
Mushrooms, sliced 40 oz 1 1/5  kg
1. For each portion, sauté 2 oz mushrooms in oil in display cooking pan.
Ingredients Weight Measure
Weight Measure
Basic Short Cut Risotto* 1 recipe recipe
Campbell’s® Condensed Chicken Broth 40 oz 1 1/4  L
2. Add 6 oz risotto and ¼ cup chicken broth. Stir well and heat thoroughly.
Ingredients Weight Measure
Weight Measure
Parmesan Cheese, shredded 20 oz 600  g
Sage, fresh, chopped
Parsley, chopped 1/3 cup 83  mL
Pepper 4 tsp 20  mL
3. Add sage and Parmesan cheese just before serving. Sprinkle with chopped parsley.


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