Risotto NOT oven baked

Up until now I have always cooked risotto the traditional way, in a big pot on the stove. When I read Donna Hay’s recipe for oven baked risotto in her basic cooking cookbook I was curious to try it but at the same time doubted very much that it could work.
She uses 300g Arborio rice.

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She then puts it an oven proof dish and adds 1l and 1.25dl chicken stock…

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covers it with tin foil and puts in the oven for 40 minutes at 180 degrees Celsius.

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My suspicions were confirmed. After 40 minutes the rice was still hard and had absorbed hardly any of the liquid.
I put it in a pan and finished the risotto the traditional way.

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I added roasted pine nuts, parmigiano and fresh spinach leaves.

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Leaving aside the fact that the oven baking did not work, the risotto turned out really tasty.

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