Baked Risotto

Yesterday I made a recipe for Baked Risotto from the America's Test Kitchen Family Cookbook. The recipe can be found here, except note that the recipe actually called for chicken broth, not vegetable broth. I liked this recipe pretty well, except I found that I needed to use a lot more liquid and bake this 20-25 mins longer than called for, for the rice to be fully cooked and tender. If I had to guess I think I ended up adding almost 3 cups water to this. But still this tasted great and was very easy with great results. Next time I would make a half batch unless I am planning on making Fried Risotto Patties. In the past, I also have made Martha Stewart's Everyday Food recipe for Risotto, and had good results with that. I am not sure if I prefer one recipe over the other. The baked version is probably a little less tedious to make.