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Baked Sage and Saffron Risotto

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This baked herb risotto goes well with a stew dinner.

Source: Martha Stewart Living, November 1996
Servings

Ingredients

Directions

Cook's Notes

When risotto is baked rather than cooked on the stove, it does not require constant stirring.

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Reviews

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How would you rate this recipe?
19
  • MS112572971
    25 JUN, 2008
    I think this is a 90's recipe (from Living)...its great...nice flavor and easy to make. Good to serve for a brunch!
    Reply
  • silverfilings
    25 MAY, 2008
    There is a different consistency (lighter and fluffier) when risotto is baked but it is still yummy and so easy to make!
    Reply

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