Method
- Pre-heat oven to 190°C.
- In a heatproof, ovenproof casserole dish add butter and heat over medium high heat until melted. Add onion, garlic, bacon and mushrooms and cook for two minutes.
- Stir in arborio rice and cook for one minute.
- In a jug or bowl combine soup stock together. Pour over rice mixture and bring to the boil, stirring constantly.
- Cover and bake for 30 - 35 minutes or until rice is soft to the bite, stirring once or twice during cooking. Just before end of cooking, stir in frozen vegetables, let cook for 5 minutes. Serve with your favourite grated cheese.
PLEASE NOTE THIS IS A KITCHEN CLUB MEMBER RECIPE, AND NOT TESTED BY CAMPBELL'S.
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Ingredients
25g butter
1 small onion, finely chopped
1 tsp crushed garlic
100g bacon, chopped
100g mushrooms, finely sliced
1 1/2 cups arborio rice
1 x 420g can Campbell's Cream of Mushroom Condensed Soup
1 x 500ml pack Campbell's Real Stock - Chicken
1 cup frozen vegetables(e.g. peas, corn, carrots, beans)