Ingredients
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2 tablespoons butter
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1/3 cup onion, finely chopped
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1 cup uncooked white arborio rice
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1 (10 3/4 ounce) can cream of mushroom soup, undiluted
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1 1/2 cups chicken stock (or use half of each) or 1 1/2 cups water (or use half of each)
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1 cup milk
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1/3 cup grated parmesan cheese (more to mix in after cooking if desired)
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1/4 teaspoon fresh ground black pepper (or to taste)
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1 (10 ounce) can sliced mushrooms, well drained (can use 1/2-3/4 cup frozen peas in place of mushrooms)
Instructions
- 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).