Recipe by 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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uncooked Arborio or regular long-grain white rice
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
1 1/2 cups
grated Parmesan cheese
drained chopped sun-dried tomatoes
chopped fresh parsley
I made it for my company party and it was a hit. I do recomend a little salt though.
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.
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.
I have made this several time and love it. It always comes out perfect. I do add fresh mushrooms to it.
This was by far the easiest recipe and very tasty! I did add some garlic and onions precooked to the mix. Other than that I didn't change anything else. Plus my kids love it too. I have already had one person from work ask me for the recipe. Thanks for making my life that much easier. Thank you for posting.
Fantastic recipe, and easily altered for different flavours. Excellent if you want a filling, tasty dish on a low, low budget
Great, easy side dish. I substitued Cream of Celery soup for the mushroom soup (my big Sis HATES mushrooms) and added some garlic and fresh parsley. I also recommend waiting until the end to stir in all the parmesan cheese - it will solve the "sticking" problem.
My non-risotto liking husband changed his tune with this one! Didn't have sundried tomatoes on hand, so used bite sized pieces of mushrooms that i had pre-cooked in a fry pan. I increased the garlic too. As others had indicated, it took slightly longer than the directions state. I used a 3 QT glass baking pan (therefore shallower) and cooked it for about 40 minutes (stirring a few times throughout). Finishing uncovered for the last 10.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 30
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