Kale and Bacon Baked Risotto Recipe

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  I really enjoy risotto. But I do not make it because I just do not have the time and patience needed to stand and stir for 45 minutes while the arborio rice absorbs the stock. Nope, not this But luckily, you can make a baked risotto that tastes really, really good. I admit, a baked risotto will never be as creamy as a properly made stove top risotto, but I can let go of some of that creaminess for not having to stir and stir and stir. And then stir some I do admit you do have to stir a bit while making this recipe, but I promise it will not be 45 minutes. Unless something goes terribly wrong. Be sure to use arborio rice, or a rice that is labeled specifically for I used a bag of Tuscan Kale from Cut…

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