Easiest Risotto. Ever
1 can(s)cream of mushroom soup, fat-free
1 1/4 cwater
1/4 cmozzarella cheese, low-fat or provolone
5 Tbspgrated parmesan cheese
1 1/2 cfrozen broccoli and cauliflower mix
1/2 lbchicken breast halves, skinless and boneless; cut into cubes
3/4 carborio rice; uncooked
1 Tbspdry sherry
How to Make Easiest Risotto. Ever
- Preheat oven to 425.
- Mix all together in a 3 qt shallow baking dish; cover with tin foil.
- Bake at 425 for 35 min; stir. Cover and keep cooking for 10-15 min, or till rice is done. This may take a bit longer, based on your oven. If its soupy or the rice is not soft, it will need more time.
- Add more parm if desired. Let stand 5 min, and serve.