Easy Oven Risotto
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 768.91 ml water
- 304.75 g can condensed cream of chicken with herbs soup or 304.75 g can condensed cream of chicken soup
- 295.73 ml uncooked arborio rice
- 78.78 ml small carrot, peeled and shredded
- 118.29 ml frozen snow pea pods
- 118.29 ml grated parmesan cheese
directions
- In a 2-quart casserole, stir together water, soup, rice and shredded carrot.
- Bake, uncovered, in a 375-degree oven for 55 to 60 minutes or till rice is tender, stirring twice during baking.
- Stir in peas the last 5 minutes of baking.
- Remove casserole from oven; gently stir in the parmesan cheese.
- Let the risotto stand 10 minutes before serving.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0