A Revelation - Baked Risotto

There are several baking and cooking blogs that I read regularly, so when Patricia from Technicolor Kitchen blogged a Spinach, Cheese, and Walnut Baked Risotto, I was intrigued.

I love risotto, but have only made it twice in my life because it is labor-intensive. The idea of having the same result but only having to stir it twice was overwhelmingly enticing. I had asked her if she thought the flavor/texture was comparable to regular risotto, she said yes, and I'm here to say she was completely right. Please see her recipe for the version she made, which itself is an adaptation of a Donna Hay recipe. I'm including mine, since it was adapted again.



Spinach and Cheese Baked Risotto

1 ½ cups Arborio (or risotto) rice
4 cups vegetable stock
1/2 white wine
1 cup finely grated parmesan cheese
2 tbsp unsalted butter
salt
freshly ground black pepper
2 oz spinach leaves – remove the stems before measuring or use baby spinach leaves
4 oz feta cheese (for extra flavor, buy the kind that is seasoned)

Preheat the oven to 350ºF. Place the rice, stock, and wine 9x13 baking dish (or equivalent). Cover tightly with foil and cook for 40 minutes or until most of the stock is absorbed and the rice is al dente.

Add the parmesan, butter, salt, pepper, spinach, and feta and stir until the butter is melted. Serve immediately.

That's all there is to it! You could make this so easily alongside other dishes without slaving over a hot stove for an hour. Definitely, definitely try this recipe.

Now I need to figure out what to do with my leftovers. I have read of risotto balls or patties.... I'll go off and investigate, and hope to post if I do anything more with them!