Baked Risotto

I tried this recipe from the Muir Glen web site. This is an extremely easy dish--just mix the ingredients, throw it in the oven and you're basically done. The risotto/pasta mix was creamy and the slivered almonds added a nice crunch. Test the rice about 5 minutes before the cooking time's up, because you may need to add more liquid (I just added a bit of water).

A few modifications: I used reduced-sodium chicken broth, Fantastic Food's Arborio rice, and Tinkyada's Brown Rice pasta shells. I substituted a yellow pepper for the green pepper as I find that the latter can sometimes take over a dish. I also added two Boca Italian meat-free sausages to make it a little more hearty.

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