Oven-Baked Risotto

Campbell's Oven-Baked Risotto Recipe

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.

At a glance

Prep

15 min.

Total

1 hr.

Serves

6

Servings: about 2/3 cup each

Bake: 40 min.

Stand: 5 min.

Made With

  • Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup

    Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup

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What You'll Need

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

How to Make It

  • 1

    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.

  • 2

    Bake for 30 minutes.  Stir the rice mixture.

  • 3

    Bake, uncovered, for 10 minutes or until the rice is tender.  Let stand for 5 minutes. Sprinkle with the parsley.

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Easy Substitutions

  • Tip: Add 1/2 cup frozen peas to the rice mixture before baking.
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RID#27097

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