Risotto - Gordon Ramsay's Golden Dish

Have you ever watched "Hell's Kitchen" before?? Anyone?? If you have, I'm sure that you know who Gordon Ramsay is; He's the guy that you may have seen yelling and shouting out curse words for no good reason to everyone cooking in his kitchen.  One thing that he likes to yell about the most is how Risotto is cooked.  He gets soooo angry whenever someone messes up the risotto; whether it's mushy, too firm, too salty, not salty enough... You name it, he's probably screamed about it!
So even though Ramsay's shouting annoys me a bit, he got me thinking... What is risotto? Yes, I know what the main base of it is (rice), but I had never really tried making it and I have never tried it at a restaurant before.  So the other day when I was thinking of a side to make with some grilled chicken I instantly thought of trying out a risotto!  I flipped through my cookbooks and stumbled across a baked risotto.  Although not classic, I decided to try it out since I had never made it before! Supposedly, real risotto is a tad difficult to make! So this is an easier version!

Ingredients:
2 Tablespoons extra-virgin olive oil
2 Tablespoons finely chopped onion
2 Cloves garlic, finely chopped
2 teaspoons chopped fresh rosemary leaves
1 Cup uncooked Arborio rice
1 Can (14oz.) chicken broth
1/2 cup white wine or water
1 1/2 Cups frozen cut green beans, thawed and drained
1 Cup Parmesan cheese

Directions:
1. Heat oven to 400 degrees Fahrenheit.  Spray a 2.5 quart casserole dish with cooking spray and set aside.
2. In a 12 inch nonstick skillet, heat olive oil over medium heat.  Add onion, garlic and rosemary.  Cook 3 to 5 minutes over medium heat, stirring frequently, until onions begin to soften.
3. Add rice to the skillet.  Continue to cook about 2 minutes, stirring constantly.  After rice is slightly brown, add wine/water; heat to boiling.
4. Once mixture comes to a boil, remove from heat and pour into casserole dish (this was a bit difficult without splattering the liquid everywhere, as you can see on the sides of the casserole dish).
5. Cover the casserole dish with aluminum foil and place in the oven for 15 minutes.
6. After the first 15 minutes, remove from oven, uncover, and add green beans and 1/2 cup of the cheese.
7. Cover the dish once more and place back in the oven for another 10 - 15 minutes; Or until all liquid is absorbed.
8.  Remove from the oven and sprinkle with the leftover 1/2 cup of Parmesan cheese. Serve and Enjoy!

Notes:  The original recipe called for mushrooms, but since that is one of the only foods I do not like I decided to omit them!
I also doubled the recipe and was able to fit it into one baking dish; and it still came out just fine!

The overall flavor was good, although someone commented that they would add a little less of the Rosemary next time they made it!  Although it isn't a traditional Risotto, it gave me a good idea of what the texture is supposed to be like and how it is supposed to taste; and it was SO much easier than a classic Risotto!

Let me know if you have any comments or questions and I will be happy to give you my best response! Good luck!