Oven-Baked Risotto

Source: Campbell's Recipes
Tagged With: 6 servings (about 2/3 cup each)

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.

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Serves: 6 servings (about 2/3 cup each)
Prep Time: 15 minutes
Cook Time: 40 minutes

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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 tablespoons drained chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley

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.

Tip: Add 1/2 cup frozen peas to the rice mixture before baking.

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