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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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No time to cook? No problem! Grab a can of cream of mushroom soup and check out this quick and easy risotto recipe. Serve with rotisserie chicken and canned vegetables for the ultimate weeknight meal. Ingredients:
1 pound orzo |
1 tablespoon unsalted butter |
1 small onion, finely chopped |
1 teaspoon dried herbes de provence or dried thyme |
1 cup cream of mushroom soup |
1 cup milk |
1/3 cup chopped fresh parsley |
1/3 cup shredded parmesan |
black pepper |
Directions:
1. Bring a large pot of salted water to a boil. Add orzo and cook until al dente, according to package directions. Drain well in a colander.
2. In same pot, melt butter over medium heat, add onion and herbes de Provence, and cook, stirring, until softened, about 4 minutes. Whisk in soup and milk. Stir in cooked orzo and parsley. Serve with Parmesan cheese and season with pepper.
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