Baked risotto

Preparation info
  • Serves


    • Difficulty


Appears in
A Simple Table

By Michele Cranston

Published 2016

  • About

For those of us who don’t like to stand and stir, this is an easy quick-mix approach to risotto. It probably shouldn’t be called a risotto, and I’m sure the purists will be horrified at the thought, but somehow ‘baked savoury rice’ just doesn’t have the same appeal– that sounds like some awful concoction served in old boarding school dining halls, whereas this is a comforting scoop of warm, cheesy Italian flavours.