Although I love to eat risotto I find making it a pain in the butt so this is a hack of a baked calasparra rice recipe from the latest Dish magazine (#72 June July 2017).
I believe this is a great no fuss recipe.
It's that good old method of gently frying some onions, herbs & spice then plunking in the rest of the ingredients & the stock, bring it to the boil, turn it down to absolute low, pop a well fitting lid on, set the timer & leave it alone.
It works ! You may even get a crunchy layer on the bottom of the pan.
You can add anything you want to eat it with; we carnivores fried up bits of sausage mmmm
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