Baked Spanish Risotto

From: DGordon

On Jun 30, 2008

Great dish. We're vegitarian (we each fish) and I found this dish easy to convert. I used 3/4 of a bag of Moringstar chicken strips chopped, 2 Tofurkey italian sausages sliced, Knorr Veggie broth in place of the chicken broth, and then I sliced up some shrimp. I also finished this dish on the stove top to control the doneness of the rice. I pulled it out when I added the shirmp and then finsihed it on the stove. This way I could add more broth or water to ensure that the rice was fully cooked. We'll be making this one again... and again... and ....

From: 5u5h1g1r1

On Jul 2, 2007

Outstanding! You must try this. It's a great one dish meal that's simple to prepare and incredibly flavorful. Instead of chicken broth, I made vegetable broth from hot water and 4 tsps. of vegetable broth concentrate. I used frozen black tiger shrimp with the shells still on and they came out fine. I also had to cook the entire dish for 30 minutes in step 5, instead of 10 minutes for the liquid to be absorbed and the rice to be tender. Paella lovers rejoice. Thanks English Rose!

From: Sally S

On Jun 27, 2007

The best thing apart from the fresh ingredients and the wonderful flavour is the ease of preparation! Apart from the roasting of the tomatoes, there was no extra "cooking" -everything was thrown in raw and "voila" a meal appeared! My only criticism is that the cooking time of the rice took longer in my oven than the recipe but that was probably just due to it being a different oven!

From: evelyn/athens

On Jun 24, 2007

A paella without all the work! This was a brilliant recipe and so easy to make. Everything was beautifully balanced and the instructions were clear and easy to follow.