Baked Risotto

I posted a while back about Cheesy Chicken Risotto, and I've made it twice since with a few little edits. The biggest one was to use THIS in place of the condensed soup in the original recipe. The texture is still great, but you will want to use more seasonings to make up for the blandness of the substitute. We also eat mostly meatless meals in our house, so I've tried it with an extra cup of vegetables in place of the chicken. So far, we've tried it with broccoli, spinach, green pepper, peas, red pepper, onion, and mushrooms. It seems to be one of those recipes that you can't mess up!

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