Baked Artichoke Risotto - cooking recipe

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

Leave a comment