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.



by 3  people


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Servings: 6
Prep Time: 15 mins
Total Time: 1 hr
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Ingredients
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    1   cup 
    uncooked Arborio or regular long-grain white rice
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    1  10 3/4 can 
    Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
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    1 1/2  cups 
    water
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    1   cup 
    milk
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    1/4  cup 
    grated Parmesan cheese
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    2   tablespoons 
    drained chopped sun-dried tomatoes
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    2   tablespoons 
    chopped fresh parsley

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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