Easy tasty risotto
I've made this recipe many times to rave reviews and I've always cooked it in the oven as indicated. I know risotto should be stirred on top of the stove for about 1/2 hour, but this method is every bit as good and it leaves one free to make the rest of the meal.
Easy and tasty
I have made this many times. Except for roasting the garlic this is quick and easy. I do bake it, which is not classic (I know), but it works fine and is faster. I also cheat on the garlic sometimes and use granulated - again not traditional, but still tastes good.
How is this risotto?
I may make this but since I want it to be real risotto I will not put it in a casserole and bake it. I will stir and add hot liquid gradually. It uses Arborio rice so it should make real risotto. Ingredients around good.