Baked Artichoke Risotto

Name: Baked Artichoke Risotto
Ingredients: 2 T olive oil; 1 small onion, finely chopped; 8 oz mushrooms, quartered; 2 cups arborio rice; 12 oz artichoke hears, fresh or frozen, quartered; 5 cups veggie stock; pepper and salt to taste; 1/4 cup parmesan cheese, grated

8 ingredients

3 steps

Ingredients

2 T olive oil
1 small onion, finely chopped
8 oz mushrooms, quartered
2 cups arborio rice
12 oz artichoke hears, fresh or frozen, quartered
5 cups veggie stock
pepper and salt to taste
1/4 cup parmesan cheese, grated

Directions

1

Preheat oven to 350 deg. In a skillet over med heat, saute onion in oil for 3 min. Add mushrooms. Saute for 5 min. Add the rice and stir with a wooden spoon for 2 min. Add artichoke hearts and 1 cup hot stock. Simmer for 3 min, stirring. Add salt and pepper.
2

Pour the rice mix into a shallow 2 qt. baking dish. Add the remaining broth and stir to combine. Bake for 1 hour, checking occasionally for dryness. If necessary, add a little water to moisten the rice.
3

Sprinkle top with cheese, bake 10 minutes. Serve very hot. Makes 8 cups.