When I found out in Nava Atlas' The Vegetarian 5-Ingredient Gourmet cookbook that I could BAKE risotto rather than stirring it for 45 minutes straight I am almost cried out of joy. You just mix rice, broth, and garlic together and bake for an hour - stirring every 20 minutes. Holy crap. What a miracle.
For this recipe I used short grain brown rice (rather than traditional arborio) - and my Le Cruset 1/2 quart cast iron bakeware to first brown the veggies on the stovetop before popping into teh over with the rice. It was marvelous.
Baked leek, swiss chard and mushroom risotto:
1.5 cup short grain brown rice
2 miced garlic cloves
2 cups boiling water
1 cup plain old water
2 tsp "better than boullion" - vegetable obviously
2 leeks - white parts only, chopped
1/2 bunch swiss chard, chopped
1 package sliced mushrooms
Parmesan or soy parmesan
Brown veggies in some oil. Add rice and stir. Add better than boullion to water and add to pot. Add 1 cup water and get ready to bake at 375 for 60 minutes. Set timer every 15 so that you may stir 4 times over the course of baking. When the timer goes off, stir in some parmesan if you wish- and add some for topping. Great stuff I tell you. I had this with my favorite mixed greens/goat cheese/roasted beet/pecan salad.
Life is good.