Oven-baked Risotto

I love risotto.  I don't love standing over the stove stirring the liquids into the rice.  Here's a quick, easy way to have risotto on the table without any effort and it's really good. 

I was leary that this could possibly work because every Italian recipe tells you to constantly stir the rice and broth.  Just goes to show you, when you're too lazy to cook something creamy, earthy and delicious, you can cheat.  Your choice--daydreaming over the stove or having a glass of wine while this cooks itself.

Oven-Baked Risotto
3/4 c Arborio rice
3.5 c chicken or vegetable broth

1/2 c grated Percorino Romano,  Parmesan or any hard Italian cheese you prefer
3 TBSP butter
salt, pepper

1 c frozen peas...or vegetable of your choice

In an oven-proof casserole, mix the rice and broth.  Cover and place in 350 degree oven for 1 hour.  Remove and stir in butter, cheese, salt and pepper until creamy.  Mix in veggies.

Mama mia, itza gooda.

Bon appesotto!