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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 217 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

15
  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

Most helpful critical review

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...

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...

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 ...

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 sti...

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 ...

As others have said, the finished product is delicious but the timing is WAY off. I omitted the tomatoes and added 1/2 tsp salt. Then I baked it covered for 45 minutes and uncovered for 10. I...