Kittencal's Oven Baked Creamy Risotto Recipe

"For best results use only Italian aborio rice, for extra crunch add in 1 diced celery rib and cook with the onion, for some heat add in 1/4 teaspoon cayenne pepper or to taste, 1/2 cup frozen thawed peas may be replaced for the mushrooms. This is best when served right away"

Original is 8 servings

Metric US

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Nutritional

Serving Size: 1 (166 g)
Calories 173.9
Total Fat - 11 g
Saturated Fat - 5.5 g
Cholesterol - 34.4 mg
Sodium - 891 mg
Total Carbohydrate - 14.3 g
Dietary Fiber - 1.9 g
Sugars - 3.6 g
Protein - 4.9 g
Calcium - 125.2 mg
Iron - 0.5 mg
Vitamin C - 5.3 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F. Prepare a medium oven-proof saucepan with a tight-fitting lid.

Step 2

In a large bowl combine the soup with chicken stock or water, milk, Parmesan cheese, garlic powder and black pepper until well combined; set aside.

Step 3

In the saucepan melt butter over medium heat. Add in onion and cook for about 4 minutes or until translucent. Add in rice and stir for 2 minutes. Add in the mushroom soup mixture and drained mushooms; stir with wooden spoon to combine. Season with salt. Cover with a lid and place in the oven.

Step 4

Bake for about 25 minutes. Remove the lid and stir well then place back in the oven for 10 minutes or until the rice is desired texture. Season with more Parmesan cheese is desired (the mixture will thicken up more upon standing).