Creamy Mushroom and Onion Baked Risotto
Serves: 6 dinner-sized portions
A deliciously simple baked risotto made with caramelized onions, baby portabella mushrooms, and Campbell's French Onion Soup!
  • 2 tablespoons butter
  • 1 medium red onion, quartered and thinly sliced
  • ½ teaspoon kosher salt
  • 4 ounces baby portabella mushrooms
  • 2 cups Arborio rice, divided
  • 1 (10.5 ounce) can Campbell's French Onion Soup
  • 1 teaspoon chopped fresh sage
  • ½ teaspoon red pepper flakes
  • 1 cup shredded Asiago cheese
  • 1¼ cups water
  • 2½ cups low sodium chicken broth
  1. Preheat the oven to 350. Butter a 9 X 13 baking dish. Set aside.
  2. Heat the 2 tablespoons of butter in a medium skillet. Add the onion and cook over medium heat until soft, about 5 minutes. Add the mushrooms to the onions and cook for another 3-4 minutes.
  3. Measure ½ cup of the uncooked Arborio rice into the pan. Let it toast for 1-2 minutes, stirring around occasionally. Stir in the Campbell's French Onion Soup.
  4. Let the soup heat up and the whole mixture come to a simmer. Stir in the sage, red pepper flakes, cheese, and remaining Arborio rice.
  5. Pour the mixture into the prepared pan and spread it out evenly. Pour the water and broth over the top, and bake for about 40 minutes. The risotto will be creamy; if it's not tender enough, stir in a little more water or broth and let it cook for a few more minutes.
  6. Serve hot. Garnish with more sage and cheese if desired.
Recipe by Sugar Dish Me at