Reviewed: Oct. 9, 2011

I used this recipe as a side dish to bring to a pig roast. Awesome recipe...everyone kept asking for the recipe. My husband was bummed that there wasn't any left to bring home. Instead of using leaks I used green onion. I also added garlic and ginger. I baked the rice in a muffin pan to get individual servings. I will definitly being cooking this again for my dinners at home as well as a side dish or appetizer to bring to gatherings. View the pics to see how these turn out when baking in the muffin pan.

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Reviewer:

MissaLissa

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Cooking Level: Beginning

Living In: Eden Prairie, Minnesota, USA

Reviewed: Feb. 27, 2011

It has a nice flavor, but I found the edges too crunchy and it hurt my teeth. I know it's a bit more work, but I'd rather use the same ingredients but make a traditional risotto. Thanks for sharing.

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Reviewer:

jaab

Reviewed: Feb. 15, 2011

Actually used risotto for the dish and since I forgot mozzarella at the store substituted parmesan. In the interest of time decided to serve as risotto and not bake it, it was wonderful and a do over.

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4 users found this review helpful

Reviewer:

PMHAUK

Cooking Level: Expert

Home Town: Lexington, Virginia, USA

Living In: Phoenix, Arizona, USA

Reviewed: Dec. 13, 2010

I saved this recipe last year. My father birthday was yesterday and I finally found an opportunity to use this recipe. I wanted to make something light, and bright to combat the incredibly sad weather we are having on the east coast right now… WOW this recipe did not disappoint. I was so impressed. This tasted like awesome slow made risotto and it was supper easy. I love risotto and I will probably never make the slow stove top version again… Why waste the time? Let the oven do the work! I doubled the recipe, but still used the same sized pan. It turned out light and fluffy. The leftovers were the perfect light lunch. I still have all the ingredients and I am going to make more of this latter this week… Everyone asked for the recipe because it was so super easy and so super good. I hope you enjoy it as much as my family did.

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Reviewer:

strayredbolt

Reviewed: Dec. 4, 2010

Nice fresh taste. Maybe a little too much lemon. I would definitely make this again. I did have to bake this for an additional 15 min to get the golden crust. Definitely use the parchment paper on the bottom of the pan.

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Reviewer:

lilorchid82

Reviewed: May 2, 2010

My husband and I both enjoyed this recipe. I followed it to the letter, with the exception of using vegetable broth rather than chicken to make it vegetarian. Nice lemon taste overall. Made a wonderful light dinner with a salad.

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Reviewer:

melissa

Reviewed: Mar. 18, 2010

I loved this idea. I enjoyed the recipe, though used vegetable stock to make it vegetarian, and will try it with other risottos I like. Thanks!

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Reviewer:

Robin

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Jackson Hole, Wyoming, USA

Reviewed: Feb. 1, 2010

Fantastic!!! Super easy. even for a novice like me! I didn't have any tin foil and cooked it in a glass dish but it set and browned perfectly. I also added some red onion along with the leek. Turned out beautiful! Thankyou for restoring my newlywed husbands faith in my cooking skills! ;)

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Reviewer:

kcastellano

Cooking Level: Intermediate

Home Town: Oak Lawn, Illinois, USA

Living In: Kailua, Hawaii, USA

Reviewed: Oct. 14, 2009

As another reviewer did, I decided to make into individual "muffins" (to cook faster). Very nice flavor and paired well with my Chicken Piccata and asparagas. Thank you, "Ken in CA", (from the Recipe Exchange), for suggesting, and EGRIVNER for sharing this different (for me, anyway) way to serve rice.

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