Toasted Corn & Sage Harvest Risotto

Campbell's Toasted Corn & Sage Harvest Risotto Recipe

This dish has comfort written all over it...creamy risotto packed with peppers, corn and sage, that doesn't require constant stirring.  It's easy to make and even easier to eat.  

At a glance

Prep

15 min.

Total

50 min.

Serves

6

Servings: about 1 1/4 cups each

Cook: 35 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Campbell's® Condensed Cream of Celery Soup

    Campbell's® Condensed Cream of Celery Soup

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What You'll Need

1 tablespoon olive oil
1 cup fresh or drained canned whole kernel corn
1 large orange or red pepper, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
1 3/4 cups uncooked regular long-grain white rice
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 teaspoon ground sage
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/4 cup grated Parmesan cheese

How to Make It

  • 1

    Heat the oil in a 4-quart saucepan over medium heat. Add the corn, pepper and onion and cook for 5 minutes or until the vegetables are lightly browned.

  • 2

    Add the rice to the saucepan and cook and stir for 30 seconds. Stir in the broth and sage and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.

  • 3

    Stir in the soup. Cook for 2 minutes or until the rice mixture is hot. Sprinkle with the cheese.

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Easy Substitutions

  • Easy Substitution:  If you want a meatless side dish, substitute Swanson® Vegetable Broth (Regular or Certified Organic) for the Chicken Broth.
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RID#27268

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