Creamy Oven-baked Risotto

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/3 cup onion, finely chopped
• 1 cup uncooked arborio rice
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1 1/2 cups chicken stock (or use half of each) or 1 1/2 cups water (or use half of each)
• 1 cup milk
• 1/3 cup grated parmesan cheese (more to mix in after cooking if desired)
• 1/4 teaspoon fresh ground black pepper (or to taste)
• 1 (10 ounce) can sliced mushrooms, well drained (can use 1/2-3/4 cup frozen peas in place of mushrooms)

Recipe

• 1 set oven to 400 degrees f.
• 2 prepare a medium oven-proof saucepan with a tight-fitting lid.
• 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 in the saucepan melt butter over medium heat.
• 5 add in onion and cook for about 4 minutes or until translucent.
• 6 add in rice and stir for 2 minutes.
• 7 add in the mushroom soup mixture and drained mushooms; stir with wooden spoon to combine.
• 8 cover with a lid and place in the oven.
• 9 bake for about 25 minutes.
• 10 remove the lid and stir well then place back in the oven for 10 minutes.
• 11 season with more parmesan cheese is desired.
• 12 let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).