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Add a photoServings: 8
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 sm onion, finely minced
- 8 ounce mushrooms, quartered
- 2 c. arborio rice
- 12 ounce artichoke hearts, (fresh or possibly frzn), quartered
- 5 c. veggie stock fresh black pepper salt, to taste
- 1/4 c. parmesan cheese, grated
Directions
- Preheat oven to 350 degrees. In a skillet over medium heat, saute/fry onion in oil for 3 min. Add in mushrooms. Saute/fry for 5 min. Add in the rice and stir with a wooden spoon for 2 min. Add in artichoke hearts and 1 c. warm stock. Simmer for 3 min, stirring. Add in salt and pepper.
- Pour the rice mix into a shallow 2 quart. baking dish. Add in the remaining broth and stir to combine. Bake for 1 hour, checking occasionally for dryness.
- If necessary, add in a little water to moisten the rice.
- Sprinkle top with cheese. bake 10 min. Serve very warm.
- Makes 8 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 8 servings | |
| Calories 238 | |
| Calories from Fat 42 | 18% |
| Total Fat 4.73g | 6% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 650mg | 27% |
| Potassium 205mg | 6% |
| Total Carbs 42.65g | 11% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.29g | 2% |
| Protein 5.93g | 9% |
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