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Oven-Baked Risotto

Reviewed: Nov. 6, 2011
My non-risotto liking husband changed his tune with this one! Didn't have sundried tomatoes on hand, so used bite sized pieces of mushrooms that i had pre-cooked in a fry pan. I increased the garlic too. As others had indicated, it took slightly longer than the directions state. I used a 3 QT glass baking pan (therefore shallower) and cooked it for about 40 minutes (stirring a few times throughout). Finishing uncovered for the last 10.
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