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Baked Artichoke Risotto Recipe

by Global Cookbook

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

1. 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.
2. 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.
3. If necessary, add in a little water to moisten the rice.
4. Sprinkle top with cheese. bake 10 min. Serve very warm.
5. Makes 8 c..

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