Oven-Baked Risotto
Recipe from
Campbell's
This simple-to-prepare, oven-baked risotto gets a wonderfully smooth and creamy flavor from cream of mushroom soup, Parmesan cheese and sun-dried tomatoes.
Servings:
6
Prep Time:
15 mins
Total Time:
1 hr
Ingredients
-
1 cupuncooked Arborio or regular long-grain white ricesee savings
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1 can(10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soupsee savings
-
1 1/2 cupswatersee savings
-
1 cupmilksee savings
-
1/4 cupgrated Parmesan cheesesee savings
-
2 tbsp.drained chopped sun-dried tomatoessee savings
-
2 tbsp.chopped fresh parsleysee savings
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Directions
1.
Heat the oven to 400 degrees F. Stir the rice, soup, water, milk, cheese and tomatoes in a 2-quart shallow baking dish. Cover the baking dish.
2.
Bake for 30 minutes. Stir the rice mixture.
3.
Bake, uncovered, for 10 minutes or until the rice is tender. Let stand for 5 minutes. Sprinkle with the parsley.
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