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.
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
Instructions
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.
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
Print
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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