Easy Oven Risotto
Steps
In a 2-quart casserole , stir together water , soup , rice and shredded carrot.
Bake , uncovered , in a 375-degree oven for 55 to 60 minutes or till rice is tender , stirring twice during baking.
Stir in peas the last 5 minutes of baking.
Remove casserole from oven.
Gently stir in the parmesan cheese.
Let the risotto stand 10 minutes before serving.
Ingredients
water, condensed cream of chicken with herbs soup, arborio rice, carrot, snow pea pods, parmesan cheese