Easy Baked Risotto

I was skeptical when I saw this recipe.  How would this taste.  Well it tasted just like risotto make on the stove and was a really easy quick meal to make.  I added sautee mushrooms to the risotto along with the Parmesan.

Easy Baked Risotto

Serves 4 to 6
1 1/2 cup Arborio rice
4 1/2 cups vegetable broth (or chicken stock, if you’re not going meatless)
1 cup finely grated Parmesan
3 tablespoons unsalted butter, cut into small pieces
Sea salt (or kosher salt) and freshly ground black pepper, to taste

1. Preheat the oven to 350 degrees F.

2. Place the rice and stock in a 10-cup baking dish (or Dutch oven), and stir to combine. Cover with foil (or the lid of the Dutch oven, if using), and bake for 45 minutes, until most of the stock is absorbed and the rice is al dente.

3. Grab a wooden spoon, and beat in your Parmesan, butter, salt and pepper.