Oven Baked Artichoke Risotto

• 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

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

butter, onion, arborio rice, cream of asparagus soup, chicken stock, parmesan cheese, fresh ground black pepper

Taken from www.food.com/recipe/oven-baked-artichoke-risotto-332385 (may not work)