Baked Artichoke Risotto
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

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

1 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. 2 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. 3 If necessary, add a little water to moisten the rice. 4 Sprinkle top with cheese. bake 10 minutes. Serve very hot.