Baked Artichoke Risotto

Name: Baked Artichoke Risotto
Ingredients: 2 tablespoons olive oil; 1 onion small, finely chopped; 8 ounces mushrooms quartered; 2 cups arborio rice; 12 ounces artichoke hearts fresh or frozen, quartered; 5 cups stock veggie; black pepper fresh; salt to taste; 1/4 cup Parmesan cheese grated

9 ingredients

4 steps

Ingredients

2 tablespoons olive oil
1 onion small, finely chopped
8 ounces mushrooms quartered
2 cups arborio rice
12 ounces artichoke hearts fresh or frozen, quartered
5 cups stock veggie
black pepper fresh
salt to taste
1/4 cup Parmesan cheese grated

Directions

1

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

Pour the rice mixture into a shallow 2 qt. baking dish. Add the remaining broth and stir to combine. Bake for 1 hour, checking occasionally for dryness.
3

If necessary, add a little water to moisten the rice.
4

Sprinkle top with cheese. bake 10 minutes. Serve very hot.