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.
Prep Time: 15 mins
Total Time: 1 hr
1 cupuncooked Arborio or regular long-grain white ricesee savings
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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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.
Bake for 30 minutes. Stir the rice mixture.
Bake, uncovered, for 10 minutes or until the rice is tender. Let stand for 5 minutes. Sprinkle with the parsley.
Add 1/2 cup frozen peas to the rice mixture before baking.
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