Campbells Kitchen

Method

• In a saucepan combine stock and mushroom soup until evenly combined.  Stir regularly for 5- 7 minutes, over medium heat. Reduce heat and keep at a gentle simmer.
• Heat oil in another saucepan, add onion and garlic and cook stirring for 5 minutes until onion is soft. Add mushrooms and cook for a further 2 minutes.
• Add rice and thyme and cook stirring for 2 minutes.  Add a 1/3 cup of the hot soup stock, cook stirring continuously over low heat until the liquid is absorbed. Repeat until all the soup stock has been used. This should take about 20 minutes.
• Remove from heat. Transfer to a medium heatproof bowl, stir in parmesan, season to taste with freshly ground pepper.  Cover, then place in the refrigerator and leave until cold.
• Heat vegetable oil in a deep saucepan or wok. Meanwhile add egg to cooled risotto. Roll heaped teaspoonfuls of risotto mixture into balls. Toss to coat in breadcrumbs.
• Deep fry risotto balls, in batches, until golden brown and heated through. Drain on absorbent paper then place onto a serving platter and serve.

Ingredients:

2 1/2 cups Campbell"s Real Stock-Vegetable
1 x 420g can Campbell"s Condensed Cream of Mushroom Soup
" tsp thyme
1 tbsp oil
1 onion, finely diced
2 cloves garlic, crushed
1 cup finely diced mushrooms
1 cup arborio rice
" teaspoon dried thyme
" cup finely grated parmesan cheese
freshly ground black pepper
vegetable oil for deep frying
1 egg, lightly beaten
1 cup packaged dry breadcrumbs