Oven-Baked Risotto

Oven-Baked Risotto

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.

by 3  people
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Recipe from Campbell's
SERVINGS
6
PREP TIME
15 mins
TOTAL TIME
1 hr

Oven-Baked Risotto

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.

Recipe from Campbell's
Recipe from Campbell's
Oven-Baked Risotto
SERVINGS
6
PREP TIME
15 mins
TOTAL TIME
1 hr
by 3  people
add your rating
add a comment
Ingredients
  • 1   cup uncooked Arborio or regular long-grain white rice
  • 1  10 3/4 can Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
  • 1 1/2  cups water
  • 1   cup milk
  • 1/4  cup grated Parmesan cheese
  • 2   tablespoons drained chopped sun-dried tomatoes
  • 2   tablespoons chopped fresh parsley
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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.
Tip:
1. 
Add 1/2 cup frozen peas to the rice mixture before baking.
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