CREAMY OVEN-BAKED RISOTTO
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 :)
Provided by Kittencalrecipezazz
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 400 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 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.
- Season with more Parmesan cheese is desired.
- Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).
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Amna Wasi
[email protected]This risotto is a great way to impress your guests. It's elegant and flavorful, and it's sure to be a crowd-pleaser.
Yusf Salar
[email protected]I've made this risotto several times now and it's always a hit. It's so easy to make and it's always delicious.
Salina Pachabhaiya
[email protected]I'm not a huge fan of risotto, but I have to say, this recipe is pretty good. The oven-baking method gives the risotto a nice crispy texture.
Nick Mars
[email protected]This risotto is the perfect comfort food. It's creamy, cheesy, and so satisfying. I love that I can make it in the oven, so I don't have to stand over the stove.
Billie Petkovski
[email protected]Overall, I thought this risotto was just okay. It wasn't bad, but it wasn't anything special either.
Harry Ellins
[email protected]The risotto was a bit too mushy for my taste. I think I should have cooked it for a few minutes less.
William Tyson
[email protected]I found this risotto to be a bit bland. I think it could have used more salt and pepper. I also would have liked to see more vegetables in the dish.
Muhammad uzzal
[email protected]I made this risotto for a dinner party and it was a huge success. Everyone loved it! I especially liked the crispy Parmesan crust on top.
Md Jubayer
[email protected]This risotto is a great way to use up leftover rice. I had some cooked brown rice in the fridge and it worked perfectly. The dish was hearty and filling.
King Photography
[email protected]I love how easy this recipe is to follow. Even as a beginner cook, I was able to make a delicious risotto. The instructions were clear and concise.
Bhumika Panchkoti
[email protected]I followed the recipe exactly and the risotto turned out perfectly. It was cooked evenly and had a lovely golden color. The flavors were also well-balanced.
Andrey Stoykov
[email protected]This risotto was a hit with my family! It was creamy and flavorful, and the oven-baking method made it easy to prepare. I will definitely be making this again.