Fall Confetti Oven Baked Risotto

Campbell's Fall Confetti Oven Baked Risotto Recipe

This one-stir risotto bakes in the oven with peas and shredded carrots to make a versatile side to go with most any entrée.

At a glance

Prep

10 min.

Total

1 hr.

Serves

6

Servings: about 1 cup each

Bake: 50 min.

Made With

  • Campbell's® Condensed Cream of Chicken with Herbs Soup

    Campbell's® Condensed Cream of Chicken with Herbs Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken with Herbs Soup
3 1/4 cups water
1 1/4 cups uncooked regular long-grain white rice
1 small carrot, shredded (about 1/3 cup)
1/4 cup frozen peas
1/3 cup grated Parmesan cheese

How to Make It

  • 1

    Stir the soup, water, rice, carrot and peas in a 2-quart casserole and cover the dish.

  • 2

    Bake at 375°F. for 50 minutes or until rice is tender. Stir in the cheese.

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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Recipe Note: If needed, let the risotto stand to absorb any liquid.
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RID#50370

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