Never tried one before as I thought it was too un-authentic and you just have to accept the fact that risotto=stirring. But I made one from Good Food last night and of course, the baking was a boon, as I still had my hands free to deal with 4yo and 3mo.
The one I made was good, but I wondered if anyone had a GREAT one?
We've got stoneware which helps the cooking - but basically chop any veg we want in there, put in 1 mug risotto rice, 2 mugs of water and some stock powder and bung it in the oven. If you want to improve the creamyness, add a bit of cream before you serve - and perhaps stir some cheese in at that point.