I don't know about you but I have a list of bookmarked "must try" recipes that seems to keep on growing. Whenever I come across an interesting recipe I bookmark the page with every intention of coming back to it and cooking it, the problem is I never do. Those recipes it seems are doomed to languish in my bookmarks folder for all time. So when I found an interesting recipe for making risotto in the oven I knew I had to make it right away or condemn it to the same fate.
I've written about risottos before, they are one of my favourite meals, something I make time and time again. The only downside is that stirring the pot for what seems like hours can become a bit tedious. When I found this recipe over at Anne's Kitchen for a risotto that is baked in the oven I just had to try it. No stirring, brilliant!
I really couldn't tell the difference between this and the conventional version, what's important is that it tasted great!
You can find Anne's recipe here, I changed it slightly by adding peppers and using chopped tomatoes, this recipe is very adaptable so use whatever you like, anything goes!