Creamy Oven-Baked Risotto

READY IN: 40mins


  • 2
    tablespoons butter
  • 13
    cup onion, finely chopped
  • 1
    cup uncooked white arborio rice
  • 1
    (10 3/4 ounce) can cream of mushroom soup, undiluted
  • 1 12
    cups chicken stock (or use half of each) or 1 1/2 cups water (or use half of each)
  • 1
    cup milk
  • 13
    cup grated parmesan cheese (more to mix in after cooking if desired)
  • 14
    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)


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