Oven-Baked Risotto

Oven-Baked Risotto


(1 vote) 5 1

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.

Time needed

15 min preparation + 40 min cooking

Serving Size / Yield

6 servings


  • 1 C. uncooked Arborio or regular long-grain white rice
  • 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
  • 1 1/2 C. water
  • 1 C. milk
  • 1/4 C. grated Parmesan cheese
  • 2 Tbs. drained chopped sun-dried tomatoes
  • 2 Tbs. chopped fresh parsley

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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.

RECIPE TIPS: Add 1/2 C. frozen peas to the rice mixture before baking.

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