Creamy Oven-Baked Risotto

1. 1

   Set oven to 400 degrees F.

2. 2

   Prepare a medium oven-proof saucepan with a tight-fitting lid.

3. 3

   In a large bowl combine the soup with chicken stock or water, milk, Parmesan cheese and black pepper until well combined; set aside.

4. 4

   In the saucepan melt butter over medium heat.

5. 5

   Add in onion and cook for about 4 minutes or until translucent.

6. 6

   Add in rice and stir for 2 minutes.

7. 7

   Add in the mushroom soup mixture and drained mushooms; stir with wooden spoon to combine.

8. 8

   Cover with a lid and place in the oven.

9. 9

   Bake for about 25 minutes.

10. 10

    Remove the lid and stir well then place back in the oven for 10 minutes.

11. 11

    Season with more Parmesan cheese is desired.

12. 12

    Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).

* Per serving · 4 servings · Values may vary.

No additional tips available.