Risotto seems to be a very popular dish lately. Last week we had a Tomato, Basil, and Parmesan Risotto. This week we made a risotto that we didn’t need to stand and stir for a while. Instead this was a baked risotto. Just 40 minutes after putting a bowl of arborio rice and chicken broth into the oven it was done except for adding the feta, spinach, Parmesan, and pine nuts. It was moist. It was full of flavor and I didn’t have to stir it once.
The saltiness of the feta along with the crunch of the pine nuts made for a wonderful dish. I would advise to check the risotto before the 40 minutes is up. Mine was almost overcooked. Baking the risotto is a perfect way to have risotto and still have time to cook your dinner without having to worry.
I made only 1/2 of the recipe but had plenty for 4 servings.
The recipe is on Donna’s Website. Thanks to Chaya for this lovely risotto pick this week. If you want to join us just leave a comment on Wednesdays with Donna Hay. The recipes for the next two months are there as well as links for the other’s blog posts. Go on over and visit and see how they liked the risotto.