Baked saffron risotto
- July 2010
- Serves 4
- Takes 5 minutes to make, 25 minutes to cook
This baked risotto recipe doesn’t need any laborious stirring over the stove and is ready in just 30 minutes.
- 31.7g (16.4g saturated)
- 73.2g (3.5g sugars)
This risotto would be fabulous with some fried garlic prawns, crispy bacon or steamed asparagus stirred through it.
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