Easy Oven Risotto

Name: Easy Oven Risotto
Ingredients: 3 14 cups water; 1 (10 3/4 ounce) can condensed cream of chicken with herbs soup or 1 (10 3/4 ounce) can condensed cream of chicken soup; 1 14 cups uncooked arborio rice; 13 cup small carrot, peeled and shredded; 12 cup frozen snow pea pods; 12 cup grated parmesan cheese

6 ingredients

5 steps

Ingredients

3 14 cups water
1 (10 3/4 ounce) can condensed cream of chicken with herbs soup or 1 (10 3/4 ounce) can condensed cream of chicken soup
1 14 cups uncooked arborio rice
13 cup small carrot, peeled and shredded
12 cup frozen snow pea pods
12 cup grated parmesan cheese

Directions

1

In a 2-quart casserole, stir together water, soup, rice and shredded carrot.
2

Bake, uncovered, in a 375-degree oven for 55 to 60 minutes or till rice is tender, stirring twice during baking.
3

Stir in peas the last 5 minutes of baking.
4

Remove casserole from oven; gently stir in the parmesan cheese.
5

Let the risotto stand 10 minutes before serving.