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Easy Oven Risotto

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READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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.

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