Oven risotto - the provenzal saga continues

Ever since I made that giant batch of provenzal I've been trying to use it as much as I can so that it doesn't go to waste. So far we've had the scalloped potatoes, we've had garlic mushrooms, garlic prawns, it's gone into salad dressing and so many other things that I can't remember them all to write them down.

Yesterday Michael and I were visiting our friends Donna and Moose for dinner and boardgames (yes, we're totally couplesy) and I made up some garlic butter to have with our steak but it also ended up adorning the pumpkin, green beans, mashed potatoes and even the bread.
Today Moose texted me to tell me that Donna had made the rest of the garlic butter into risotto and I thought that was definitely something I should do to get towards my goal of using all that darn provenzal.
For some time I've been feeling enticed by the idea of oven risotto. I love risotto and Michael is mad for the stuff but at times the idea of standing there stirring and stirring is just as exhausting as actually doing it. Plus if I want the risotto as a side for some other main feature I don't feel like I can coordinate the stirring and the cooking of whatever else.
So with pork chops to use and a new bag of Arborio, my path was clear: pork chops and garlicky risotto.
In an act of unprecedented bravery I sauteed some onions in a dish which stated it was "oven safe, microwave safe and dishwasher safe" but not stove safe. I'm a rebel like that.
Once the onions were soft I added two cups of rice, stirred it around a little to get the good flavours going and added a splash of white wine.

I was a little unsure about how much liquid to add because with normal risotto you just have a bunch of stock standing by and if you don't need it all you don't use it. One recipe I read said to use 4 1/2 cups stock for 1 1/2 cups rice. Seeing as that was 3 more cups stock than rice and I was using 2 cups rice I put in 5 cups of vegetable stock. That's the kind of dubious "science" that typifies my particular cooking style.

Not pictured: confidence

I stuck it in the oven at 175oC for 40 minutes, stirring once and at the end it was cooked perfectly. I added butter, Parmesan, provenzal, salt, pepper and a splash of lemon juice. The only problem was trying to stir everything in such a shallow dish. Some of the rice grains got quite squashed in the process but it turned out alright in the end.
Plus, I was able to concentrate almost completely on cooking my chops.

Sadly it wasn't as creamy as real risotto because that's what the stirring does. Still, it was pretty damn tasty and it got rave reviews from Michael so I will definitely keep this method in mind in the future.
Get it down ya!