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.

Oven-Baked Risotto

by 3  people

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Servings: 6
Prep Time: 15 mins
Total Time: 1 hr
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  • 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 
  • 1   cup 
  • 1/4  cup 
    grated Parmesan cheese
  • 2   tablespoons 
    drained chopped sun-dried tomatoes
  • 2   tablespoons 
    chopped fresh parsley
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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