Shelly's Recipe

CREAMY OVEN-BAKED RISOTTO

Category: Rice/Risotto

2 tbsp butter
1/3 cup onion, finely chopped
1 cup uncooked white arborio rice
1 (10 3/4 oz) can cream of mushroom soup, undiluted
1 1/2 cups chicken stock or 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 tsp fresh ground black pepper (or to taste)
1 (10 oz) can sliced mushrooms, well drained (can use 1/2-3/4 cup frozen peas in place of mushrooms)

Set oven to 400. Prepare a medium oven-proof saucepan with a tight-fitting lid.

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

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 mushrooms; stir with wooden spoon to combine. Cover with a lid and place in the oven. Bake for about 25 minutes.

Remove the lid and stir well then place back in the oven for 10 minutes. Season with more Parmesan cheese is desired. Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).