A quick and delicious creamy chicken risotto made with arborio rice, cream of chicken soup, chicken broth, parmesan cheese, and fresh black pepper - ready in 20 minutes.
In a medium-sized saucepan, heat the condensed cream of chicken soup and low-sodium chicken broth over medium-high heat until it comes to a boil.
2
Add the uncooked arborio rice, grated Parmesan cheese, and freshly ground black pepper to the saucepan. Stir well to combine the ingredients.
3
Cover the saucepan, reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the rice is cooked and has absorbed most of the liquid. Serve immediately.