Baked Risotto

I’ll bet most people would scratch their heads at the idea of risotto you don’t have to stir, but I actually recently came up with a recipe similar to today’s project, Baked Risotto, chosen by Tiny Skillet, for the cookbook I am currently writing: The Muffin Tin Cookbook. It will be out in Jan from Adams Media and is filled with all sorts of fun and different things you can make in muffin tins (and actually the photo shoot for the book is actually happening today!). One thing I came up with for the book was risotto in muffin tins! So I knew it was possible, but wanted to try Martha’s version.

I did not like the taste of the wine in this recipe at all. I let it burn off, but just didn’t care for the flavor. I don’t usually add wine to my risotto, so that’s probably why.

Other than that, it was pretty good. A tiny bit gummy, which is the result of not stirring it, but, it’s a reasonable trade off for the ease of this recipe.

And of course, you know me, I added a bit more cheese than was suggested:)

3 Responses to Baked Risotto

  1. I made a Donna Hay baked risotto last year and it was really good. I haven’t got around to doing this week’s task but I will have to do it soon. I can’t wait for this book to come out Brette, you must be so excited!

  2. Yours looks wonderful Brette! I added extra cheese too! Looking forward to the book as well. đŸ™‚

  3. Hunh. I’ve never heard of baking risotto, but will definitely try this. We love risotto around here.

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