Instead of using heavy cream, the creamy flavor in this version of mushroom risotto comes from cream of mushroom soup. The thyme and basil should be used sparingly. Add freshly grated parmesan cheese before serving if you’d like.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 wooden skewers, or as needed
- 12 cipollini onions, peeled
- ½ cup coarsely chopped fresh basil
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt (such as LAWRY’S®)
Instructions
- Fill a shallow dish with water; soak wooden skewers in water for 30 minutes.
- Place onions, basil, oil, and salt in a bowl; toss to coat onions. Refrigerate until flavors blend, 30 to 60 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread onions onto prepared skewers, weaving basil between onions.
- Cook onions on the preheated grill, turning once, until sweet and tender, about 10 minutes.
Reviews
Well I had to improvise since it’s 15 degrees outside and I’m not grilling. I had potatoes in the oven in a Pyrex 9×13 baking dish. I placed the skewers over the dish and roasted for 20 minutes on 400. Tasted great!
AWESOME! My only change was to add little red potatoes to the skewers. I tossed them in olive oil and sprinkled with garlic salt. The onions were done according to the recipe. The cooking time was the same for both. I had a hard time finding the cipollini onions but that is because I was looking for them in a mesh bag. I found them in the refrigerated section of the produce department in a little plastic container already peeled. I love these little guys and now I’m searching for cipollini to plant in my garden. Thank you FrackFamily5 for sharing this AWESOME recipe!