Shortcut Risotto
Makes about 3 cups or 6 servings

1 tbsp butter or margarine
1 cup regular long grain rice, uncooked
1/2 cup chopped onion
1 can (10 1/2 ounce) Campbell's condensed Chicken Broth
1 soup can water
3 tbsp grated parmesan cheese

In 2 quart saucepan over medium high heat, in hot marg, cook rice and onion 5 minutes or until rice is browned and onion is tender, stirring constantly.

Slowly stir in broth and water. Heat to boiling. Reduce heat to low. Cover; cook minutes or until rice is tender and liquid is absorbed.

Remove from heat. Stir in parmesan cheese. Garnish with green onion curls and lemon wedges, if desired.

Variation:
Risotto with Peas
Source: Campbell's Fabulous One Dish Recipe Book
Makes about 4 cups

Prepare Shortcut Risotto as directed, except step 1, cook 1/4 cup finely chopped prosciutto with the rice. In step 2, add 1 cup frozen peas during the last 5 minutes of cooking. Garnish with quartered lemon slices, if desired.