Quick Risotto

Quick Risotto Recipe
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.

Yield:

6 Servings

Nutritional Information

Calories 374
Fat 8 g
Satfat 4 g
Protein 13 g
Carbohydrate 62 g
Fiber 3 g
Cholesterol 16 mg
Sodium 396 mg

Ingredients

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
Black pepper

Preparation

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.

Note:

March 2006
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