Baked Artichoke Risotto

• 2 tablespoons olive oil
• 1 onion small, finely chopped
• 8 ounces mushrooms quartered
• 2 cups arborio rice
• 12 ounces artichoke hearts fresh or frozen, quartered
• 5 cups stock veggie
• black pepper fresh
• salt to taste
• 1/4 cup Parmesan cheese grated

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.

olive oil, onion, mushrooms, arborio rice, stock veggie, black pepper, salt, parmesan cheese

Taken from www.yummly.com/recipe/Baked-Artichoke-Risotto-1646335 (may not work)