Kitten’s Creamy Oven Baked Risotto
Notes from our test kitchen; 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
SERVINGS 6
INGREDIENTS:
4 tablespoons butter
1 small onion, finely chopped
1 cup uncooked white aborio rice
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 1/2 cups low-sodium chicken stock (can use half water and stock)
1 cup plus 2 tablespoons milk or light cream
1/3 cup freshly grated Parmesan cheese (more to mix in after cooking if desired)
1/2 to 1 teaspoon garlic powder (garlic lovers can use 1 teaspoon)
1/2 teaspoon fresh ground black pepper, or to taste
1 (10 ounce) can sliced mushrooms, well drained
INSTRUCTIONS:———————————–
Preheat oven to 350 degrees F.
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, garlic powder 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 mushooms; 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 or until the rice is desired texture.
Season with more Parmesan cheese is desired (the mixture will thicken up more upon standing).
Serve immediately.
Posted on www.recipezazz.com
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