Creamy Parmesan Risotto

Risotto can take a long time to make, but this easy shortcut is filled with flavor and has your risotto on the table in under a half hour.

4.80 from 5 votes

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Course: main dish

Cuisine: Italian

Diet: Gluten Free

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 588kcal

Author: Michelle

3 cups uncooked rice
4 cups chicken stock divided
1 14.5 ounces Campbell's Soups for Easy Cooking in Creamy Herb & Garlic with Chicken Stock
2 cups fresh grated Parmesan cheese divided
1/3 cup fresh parsley chopped

Prep all ingredients: chop parsley and grate Parmesan. Have a liquid measuring cup and chicken stock handy.
2 cups fresh grated Parmesan cheese, 1/3 cup fresh parsley
Add rice to pot on medium heat with 2 cups chicken stock. Cover, placing a towel between lid and pot. Cook 15 minutes or following rice directions.
4 cups chicken stock, 3 cups uncooked rice
Once cooked, remove lid and turn the heat to medium low. Add Campbell's Soup, and stir to combine, then add one cup of stock and stir until the stock is absorbed.
1 14.5 ounces Campbell's Soups for Easy Cooking in Creamy Herb & Garlic with Chicken Stock
Repeat in half cup increments until stock is gone.
Next, add Parmesan cheese in small batches, stirring until melted before adding any more. Add all but a half cup (save for garnish).
Serve immediately, garnishing with your reserved Parmesan cheese and some chopped parsley.
1/3 cup fresh parsley
This will keep in the fridge in a sealed container for two to three days.

You can also make this recipe using leftover rice or by cooking rice in a rice cooker with 2/3 of the usual liquid ahead of time and then proceeding from the step where the rice has cooked.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.