1 Review

This risotto recipe is very easy to make and the flavors compliment each other nicely. I used vegetable stock for mine. I had to bake this for about an hour to get the rice to soften, 20 minutes was no where near enough. Thanks for sharing! Made for the Spring 2009 PAC.

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Kim127 April 15, 2009
Oven Baked Parmesan and Garlic Risotto