Baked Artichoke Risotto
- 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
- 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.
olive oil, onion, mushrooms, arborio rice, veggie stock, pepper, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/baked-artichoke-risotto-52882161 (may not work)