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Baked Broccoli Risotto

Made With:

Soups

CLASSIC CREAM OF MUSHROOM

Fresh mushrooms in a rich creamy base.

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Soups

Campbell's® Low Sodium Vegetable Stock

"Campbell’s ® Low Sodium Vegetable Culinary Stock is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils or major allergens. "

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Total Time

85 min.

Serving & Size

7.5 oz/212.6 g

Yields

This cheesy broccoli risotto starts stove-top and then is transferred to the oven to finish cooking. It delivers a creamy decadent rice that everyone will love.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Butter, unsalted 6 tbsp 90  mL
Onions, diced 4 cups L
Arborio Rice 4 cups L
Bay Leaves 3 13 
1. In large, wide skillet set over medium heat, melt butter. Add onions and cook, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in rice and bay leaves. Cook, stirring occasionally, for 2 to 3 minutes or until rice is toasted.
Weight Measure
Campbell’s® Condensed Cream of Mushroom Soup 1 can 48 oz can 1.36 L
Campbell’s® No Salt Added Ready to Use Vegetable Broth, divided 10 cups L
Lemon Juice 2 tbsp 30  mL
Black Pepper 2 tsp 10  mL
2. Stir in condensed mushroom soup, 8 cups (2 L) vegetable broth, lemon juice and black pepper; bring to a boil. Stir until smooth. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes or until rice has absorbed most of the liquid.

3. Transfer to greased 2 1/2-inch-deep (6 cm) full-size hotel pan.
Weight Measure
Old Cheddar Cheese, divided and grated 3 cups 750  mL
Parmesan cheese, grated 2 cup 150  mL
4. Stir in remaining broth, half the Cheddar and the Parmesan.
Weight Measure
Broccoli Florets, cooked 10 cups L
5. Bake in 400F (200C) oven for 10 to 15 minutes or until rice is just tender. Stir in broccoli florets. Bake for 8 to 10 minutes or until rice is very tender and creamy, cheese is golden, mixture is bubbling and an internal temperature of 165F (74C) or higher is held for 15 seconds. Increase oven to broil. Sprinkle risotto with remaining Cheddar.
Weight Measure
Fresh Parsley, finely chopped 2 tbsp 30  mL
6. Broil for 2 to 3 minutes or until Cheddar has melted. Discard bay leaves. Garnish with parsley.

CCP: Hold hot at 140F (60C) or higher for serving.

CCP: Substitute Campbell’s® Condensed Cream of Mushroom Soup with Campbell’s® Condensed Cream of Celery or Condensed Cream of Asparagus.
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