This simple-to-prepare, oven-baked risotto gets a wonderfully smooth and creamy flavor from cream of mushroom soup, Parmesan cheese and sun-dried tomatoes.
cost per recipe: $2.90
The price is determined by the national average.
cup uncooked arborio riceor regular long-grain white rice
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
cup grated Parmesan cheese
tablespoons , drained, chopped sun-dried tomatoes
tablespoons chopped fresh parsley
Heat the oven to 400°F. Stir the rice, soup, water, milk, cheese and tomatoes in a 2-quart shallow baking dish. Cover the baking dish.
Bake for 30 minutes. Stir the rice mixture.
Bake, uncovered, for 10 minutes or until the rice is tender. Let stand for 5 minutes. Sprinkle with the parsley.