This dish has comfort written all over it...creamy risotto packed with peppers, corn and sage, that doesn't require constant stirring. It's easy to make and even easier to eat.
cost per recipe: $8.27
The price is determined by the national average.
tablespoon olive oil
cup fresh or drained whole kernel corn
large orange bell pepper or red bell pepper, chopped (about 1 cup)
medium onion, chopped (about 1/2 cup)
cups uncooked regular long grain white rice
cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
teaspoon ground sage
can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
cup grated Parmesan cheese
Heat the oil in a 4-quart saucepan over medium heat. Add the corn, pepper and onion and cook for 5 minutes or until the vegetables are lightly browned.
Add the rice to the saucepan and cook and stir for 30 seconds. Stir in the broth and sage and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Stir in the soup. Cook for 2 minutes or until the rice mixture is hot. Sprinkle with the cheese.