No time to cook? No problem! Grab a can of cream of mushroom soup and check out this quick and easy risotto recipe. Serve with rotisserie chicken and canned vegetables for the ultimate weeknight meal.
1 pound orzo
1 tablespoon unsalted butter
1 small onion, finely chopped
1 teaspoon dried herbes de Provence or dried thyme
1 cup cream of mushroom soup
1 cup milk
1/3 cup chopped fresh parsley
1/3 cup shredded Parmesan
How to Make It
Bring a large pot of salted water to a boil. Add orzo and cook until al dente, according to package directions. Drain well in a colander.
In same pot, melt butter over medium heat, add onion and herbes de Provence, and cook, stirring, until softened, about 4 minutes. Whisk in soup and milk. Stir in cooked orzo and parsley. Serve with Parmesan cheese and season with pepper.