Oven Baked Artichoke Risotto - cooking recipe

Ingredients

2 tablespoons butter
1/3 cup onion, finely chopped
1 cup arborio rice, uncooked white
1 (10 3/4 ounce) can cream of asparagus soup, undiluted
1 1/2 cups chicken stock
1 cup half-and-half
1/3 cup parmesan cheese, grated (more to mix in after cooking if desired)
1/2 teaspoon fresh ground black pepper (or to taste)
1 (15 ounce) can artichoke hearts, well drained and chopped

Preparation

Set oven to 400 degrees F.
Prepare a medium oven-proof saucepan with a tight-fitting lid.
In a large bowl combine the soup with chicken stock, milk, Parmesan cheese and black pepper until well combined; set aside.
In the saucepan melt butter over medium heat.
Add in onion and cook for about 4 minutes or until translucent.
Add in rice and stir for 2 minutes.
Add in the soup mixture and drained,chopped artichokes; stir with wooden spoon to combine.
Cover with a lid and place in the oven.
Bake for about 15 minutes; stir well then place back in the oven for 10 minutes with the lid on.
Remove the lid; stir and continue baking for 10 minutes.
Season with more Parmesan cheese is desired.
Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).