Prep: 1. Preheat oven to 350. Make: 1. In a baking dish (with an ovenproof lid if possible) mix the rice and 2 cups of the broth. 2. Cover and bake for 45 minutes (foil is fine if your baking dish doesn't have a lid). 3. Remove from oven, add remaining broth, olive oil, salt and pepper and stir constantly until it becomes creamy, about 2-3 minutes.
This simple take on risotto isn't quite as creamy as stove-top risotto, but is a huge time saver and most likely no one will know you didn't spend the time to stir constantly for 30 minutes. Use this as a base and add any of your favorite risotto ingredients - we like mushrooms, frozen peas, asparagus, fresh herbs or parmesan. Any broth works just fine. Adding 1/2 cup of white wine at the end also takes it up a notch!