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.

Directions

Heat the oven to 400°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.

Ingredients

1 cup uncooked arborio riceor regular long-grain white rice1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup1.5 cups water1 cup milk0.25 cup grated Parmesan cheese2 tablespoons , drained,  chopped sun-dried tomatoes2 tablespoons chopped fresh parsley

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