Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Ingredients Nutrition

  • 3 14 cups water
  • 1 (10 3/4 ounce) can condensed cream of chicken with herbs soup or 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 1 14 cups uncooked arborio rice
  • 13 cup small carrot, peeled and shredded
  • 12 cup frozen snow pea pods
  • 12 cup grated parmesan cheese


  1. In a 2-quart casserole, stir together water, soup, rice and shredded carrot.
  2. Bake, uncovered, in a 375-degree oven for 55 to 60 minutes or till rice is tender, stirring twice during baking.
  3. Stir in peas the last 5 minutes of baking.
  4. Remove casserole from oven; gently stir in the parmesan cheese.
  5. Let the risotto stand 10 minutes before serving.
Most Helpful

5 5

This was a great recipe! I used half the fat cream of chicken soup and omitted the peas (personal preference). This was really easy and turned out delicious! I will definately try this again!!