"EastneyEnder" > wrote in message
...
> jake wrote:
>> However, there might be ways to reduce your
>> time at the stove. More and more often, I hear you don't need to stir
>> *constantly*. It's okay to not stir it much at all.
>
> I have a recipe for Oven-baked risotto which works very well - not as
> authentic or quite the same as proper risotto, but may be worth
> consideration especially if you are making large amounts. If you would
> like
> details, I'll post.
>
> This recipe does reheat well, it comes from a recipe book which recommends
> making double the amount and using what's left over to stuff bell peppers
> the next day.
> --
> Sue in Portsmouth,
> "Old" Hampshire,
> "Old" England, UK
>
Thank you, Sue, for your offer. I would like you to post your recipe.
Dee Dee