Baked Artichoke Risotto

Photo: flickr user avlxyz

Ingredients

2 tablespoons olive oil

1 small onion, finely chopped

8 ounces mushrooms, quartered

2 cups arborio rice

12 ounces artichoke hearts, (fresh or frozen), quartered

5 cups veggie stock

fresh black pepper

salt, to taste

1/4 cup parmesan cheese, grated

Preparation

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.

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.

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

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