This was good; thought it was a little bland. I wanted to add some fresh garlic, but didn't have any and did have to use frozen spinach. Plus I added a little more parmesan. I made a half recipe and it made at least 3, if not 4, servings.
This was a nice variation on standard risotto. I wasn't sure whether to uncover the dish for after mixing in the asparagus, so I did and needed 1/2 cup broth. Everything came out to a great texture.
This technique is so much easier than making other risottos. It is really great tasting, and will be made again and again for my family!
We enjoyed this dish. I found I didn't need too much of the extra broth. Found it made closer to 6 servings for us but it will be good for leftovers. Thanks for sharing.
I've made this several times and it always turns out wonderfully.
My family loved this. I used California short grain rice instead of arborio and this came out great!
What a phenomenal risotto! I was a bit sceptical about a baked risotto, but it turned out lovely. I doubled the recipe (Thank God) and somehow forgot the spinach. I am sure this recipe will adapt well to other variations. Thanks for sharing this simple, delicious recipe!
The best risotto I've ever made. It turns out perfectly every time without needing to stand over it carefully adding broth. You can actually walk away from it and do something else while it's cooking and it will still turn out perfect! For risotto, that's like a miracle. Make sure you use thin stalks of asparagus in this. I also add the juice of one lemon to the last round of baking.
Excellent! I used broccoli and peas instead of asparagus, Asiago instead of Parmesan. I see lots of variation possibilities with this recipe, and it's both easy and delicious enough that I know I will make this often. Thank you!