This Campbell’s recipe is not only easy and no fuss, it’s darn delicious. The risotto can easily be served as a main dish, however, sometimes I omit the meat and have it as a side with steak, fish, or chicken breast.
The original recipe included a number of low-fat ingredients, such as low-fat mushroom soup, mozzarella, and parmesan. I substitute with the real deal, but I’m sure it tastes delicious any way you like to put it together.
1 can (284 mL) CAMPBELL’S® Cream of Mushroom Soup
3/4 cup (175 mL) water
1/2 cup (125 mL) 1% milk
1/4 cup (60 mL) shredded Mozzarella cheese
3 tbsp (45 mL) grated Parmesan cheese
2 cups (500 mL) baby spinach leaves
1 cup (250 mL) chopped red pepper
1 cup (250 mL) coarsely chopped mushrooms
1 tsp (5 mL) chopped fresh thyme leaves
3/4 lb (375 g) boneless, skinless chicken breasts, cubed
3/4 cup (175 mL) uncooked Arborio rice
1 tbsp (15 mL) chopped fresh parsley
1. Mix soup, water, milk and cheeses in shallow 2 qt (2 L) baking dish. Stir in all remaining ingredients except parsley. Cover.
2. Bake at 400°F (200°C) for 35 minutes. Stir.
3. Bake, uncovered, for 15 minutes or until hot and rice is tender. Sprinkle with parsley and let stand 5 minutes before serving.