Oven-Baked Risotto

Oven-Baked Risotto

15

"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."

Ingredients

1 h {{adjustedServings}} servings 217 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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.

Footnotes

  • Tip: Add 1/2 cup frozen peas to the rice mixture before baking.
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Reviews

15
  1. 18 Ratings

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

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 u...

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 pre...