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Oven-Baked Risotto

Oven-Baked Risotto

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Campbell's Kitchen

Campbell's Kitchen

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.

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Nutrition

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  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Heat the oven to 400 degrees F. Stir the rice, soup, water, milk, cheese and tomatoes in a 2-quart shallow baking dish. Cover the baking dish.
  2. Bake for 30 minutes. Stir the rice mixture.
  3. Bake, uncovered, for 10 minutes or until the rice is tender. Let stand for 5 minutes. Sprinkle with the parsley.
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Reviews

MichaelC
15

MichaelC

12/22/2009

I made it for my company party and it was a hit. I do recomend a little salt though.

BadNewsBears777
10

BadNewsBears777

4/27/2010

This recipe ended up being really good, but it was ALL wrong. The cook time took at least twice as long... There was so much liquid, the rice didn't cook in 40 minutes and I wouldn't recommend uncovering it before all the liquid is soaked up by the rice because then it creates a nasty crust on top from the milk. I used a can of cream of chicken & mushroom & didn't have any parsley. It was very delicious in the end but adjust your cook time accordingly. Now that I think of it maybe mine took so long because I put it in a different baking dish.

amynoacid
6

amynoacid

7/27/2011

This is ultimate comfort food. Good thing I made this the night my boyfriend broke up with me, ha. I only rated it a 3, because it was good AFTER doing what many people in the reviews did. I precooked 1 onion, chopped, 2 cups-ish mushrooms, and a couple handfuls of frozen spinach and added them to the mix, and also added tomatoes (didn't have sun-dried) and 2 cloves minced garlic (used plain cream of mushroom without garlic). I also added a little bit of vegetable broth to add moisture, like 1/3 cup or so. I also put in way more parmesan, but that's because I like cheese. Also, add salt to your taste and plenty of Italian seasoning or fresh herbs of your choice, because it will be bland without it. I didn't have the pan the recipe asked for, but I just used a 13x9 nonstick baking pan and it was fine. DEFINITELY cook for way longer. I cooked for 45-50 minutes covered and then 11 minutes uncovered afterwards. Also, the recipe says you can use long grain rice... that's false. DO NOT use long grain rice. MAYBE use another short grain rice if you don't have arborio. But if you don't have either, then don't waste your time, else you'll be disappointed with the result. I learned that before with risotto. Good thing about risotto is that it's versatile so you can get rid of some of the extra produce in your fridge and play around with combinations, and besides the splurge on arborio rice, it's (college) budget friendly.

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