Easy Oven Risotto

• 3 14 cups water
• 1 (10 3/4 ounce) can condensed cream of chicken with herbs soup or 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 14 cups uncooked arborio rice
• 13 cup small carrot, peeled and shredded
• 12 cup frozen snow pea pods
• 12 cup grated parmesan cheese

1. In a 2-quart casserole, stir together water, soup, rice and shredded carrot.
2. Bake, uncovered, in a 375-degree oven for 55 to 60 minutes or till rice is tender, stirring twice during baking.
3. Stir in peas the last 5 minutes of baking.
4. Remove casserole from oven; gently stir in the parmesan cheese.
5. Let the risotto stand 10 minutes before serving.

water, condensed cream, arborio rice, carrot, frozen snow, parmesan cheese

Taken from www.food.com/recipe/easy-oven-risotto-21459 (may not work)