Sure, this rice dish with peas and Parmesan could be considered a risotto. But it's so creamy and cheesy, it tastes more like a savory rice pudding.
What You Need
Original recipe yields 6 servings
1 can (10-3/4 oz.) 98%-fat-free condensed cream of mushroom soup
1-3/4 cups water
1 cup instant brown rice, uncooked
1 cup frozen peas, thawed
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Bring soup, water and rice to boil in medium saucepan, stirring constantly; simmer on medium-low heat 8 to 9 min. or until rice is tender, stirring occasionally.
Stir in peas and cheese.
Prepare using condensed cream of celery or cream of chicken soup.
Garnish with a sprinkling of chopped fresh parsley or sage just before serving.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.