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    You are in: Home / Recipes / Creamy Oven-Baked Risotto Recipe
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    Creamy Oven-Baked Risotto

    Creamy Oven-Baked  Risotto. Photo by daisygrl64

    1/2 Photos of Creamy Oven-Baked Risotto

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Kittencalskitchen's Note:

    This is a delicious extra creamy rice, if you like a little heat then add in a pinch cayenne pepper --- I have made this using converted long grain rice instead of aborio, it turned out well but the Aborio is much better to use --- you may use fresh sauteed mushrooms in place of canned or use frozen peas instead of mushrooms --- do not add in any extra salt until the rice has finished cooking, and add in only if needed --- this recipe may be doubled :)

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    Units: US | Metric

    • 2 tablespoons butter
    • 1/3 cup onion, finely chopped
    • 1 cup uncooked white arborio rice
    • 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
    • 1 1/2 cups chicken stock (or use half of each) or 1 1/2 cups water (or use half of each)
    • 1 cup milk
    • 1/3 cup grated parmesan cheese (more to mix in after cooking if desired)
    • 1/4 teaspoon fresh ground black pepper (or to taste)
    • 1 (10 ounce) can sliced mushrooms, well drained (can use 1/2-3/4 cup frozen peas in place of mushrooms)


    1. 1
      Set oven to 400 degrees F.
    2. 2
      Prepare a medium oven-proof saucepan with a tight-fitting lid.
    3. 3
      In a large bowl combine the soup with chicken stock or water, milk, Parmesan cheese and black pepper until well combined; set aside.
    4. 4
      In the saucepan melt butter over medium heat.
    5. 5
      Add in onion and cook for about 4 minutes or until translucent.
    6. 6
      Add in rice and stir for 2 minutes.
    7. 7
      Add in the mushroom soup mixture and drained mushooms; stir with wooden spoon to combine.
    8. 8
      Cover with a lid and place in the oven.
    9. 9
      Bake for about 25 minutes.
    10. 10
      Remove the lid and stir well then place back in the oven for 10 minutes.
    11. 11
      Season with more Parmesan cheese is desired.
    12. 12
      Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on February 16, 2012


      This was fantastic and ever so easy. Used long grain rice and fresh mushrooms because it's what I had on hand. Also added a dash of cayenne pepper as suggested. WOW! I will never hestitate to make risotto again. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2012


      This is just the yummiest stuff ever! So creamy and really not difficult to make. Made some to take to a friend with a new baby. Thankfully I saved some for us. We used the frozen peas as I'm not a big fan of mushrooms. Also used a blend of Parmesan and Asiago and Romano cheeses as that's what I had on hand. I bought arborio rice for this recipe and it was fantastic. Putting this in my favorites folder! Thanks, Kittencal. Hope you are well. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 24, 2009


      Well this is another one of your winners Kitten all I can say about this is make it you are going to love this rice, keep them coming Zaar queen!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)


    Nutritional Facts for Creamy Oven-Baked Risotto

    Serving Size: 1 (251 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 282.1
    Calories from Fat 98
    Total Fat 10.9 g
    Saturated Fat 5.2 g
    Cholesterol 22.5 mg
    Sodium 584.0 mg
    Total Carbohydrate 36.4 g
    Dietary Fiber 1.5 g
    Sugars 3.0 g
    Protein 9.5 g

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