“This is a delicious extra creamy rice, if you like a little heat then add in a pinch cayenne pepper --- I have made this using converted long grain rice instead of aborio, it turned out well but the Aborio is much better to use --- you may use fresh sauteed mushrooms in place of canned or use frozen peas instead of mushrooms --- do not add in any extra salt until the rice has finished cooking, and add in only if needed --- this recipe may be doubled :)”

Ingredients Nutrition

  • 29.58 ml butter
  • 78.07 ml onion, finely chopped
  • 236.59 ml uncooked white arborio rice
  • 304.75 g can cream of mushroom soup, undiluted
  • 354.88 ml chicken stock (or use half of each) or 354.88 ml water (or use half of each)
  • 236.59 ml milk
  • 78.07 ml grated parmesan cheese (more to mix in after cooking if desired)
  • 1.23 ml fresh ground black pepper (or to taste)
  • 283.49 g can sliced mushrooms, well drained (can use 1/2-3/4 cup frozen peas in place of mushrooms)


  1. Set oven to 400 degrees F.
  2. Prepare a medium oven-proof saucepan with a tight-fitting lid.
  3. In a large bowl combine the soup with chicken stock or water, milk, Parmesan cheese and black pepper until well combined; set aside.
  4. In the saucepan melt butter over medium heat.
  5. Add in onion and cook for about 4 minutes or until translucent.
  6. Add in rice and stir for 2 minutes.
  7. Add in the mushroom soup mixture and drained mushooms; stir with wooden spoon to combine.
  8. Cover with a lid and place in the oven.
  9. Bake for about 25 minutes.
  10. Remove the lid and stir well then place back in the oven for 10 minutes.
  11. Season with more Parmesan cheese is desired.
  12. Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).

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