I love risotto, which stands to reason as rice is my favorite food. I could probably eat risotto every day (I've occasionally tested this theory and know it to be true) and I welcome the bites of beautifully cooked arborio rice on my tongue. But I work. A lot. I usually only cook one day a week for the rest of my week, and I was feeling particularly useless at that moment when I looked up a recipe for a simple baked risotto. Yes, I was really so tired that stirring rice around for 25 minutes didn't sound doable, but I really wanted a fresh made risotto.
Enter a recipe I found on Martha Stewart Living here. As you know, its in my genetic make-up that I can't follow a recipe as is, so instead of onion I used lots of yummy shallots, and further added diced butternut squash and thyme to make a rich, fresh and bright flavor.
Result? It was okay. The flavors worked very nicely and it was beautifully fragrant, but I found the rice to be much softer than I prefer it. I don't like mushy risotto, and that's what happens when you oven bake it apparently (which I should have guessed.) Also, I think that in the end, it would've taken about the same amount of time for me to actually prep and stir regular risotto. I'm not sure this recipe saved me so much obvious time that I would go for this version instead of my regular go to. Especially when my go-to allows for a bit more of an al dente texture on the rice.
But, if you don't mind a softer rice and you need to step away from the stove for 30 minutes, by all means, be lazy. If Martha says it's okay, then it has to be ;)