Oven-Baked Risotto Recipe
Save And Share :
Sponsored Links
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.
Ingredients
- 1 cup uncooked Arborio or regular long-grain white rice
- 1 can (10 3/4 ounces) 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 tbsp. drained chopped sun-dried tomatoes
- 2 tbsp. 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.
Sponsored Links
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment