Oven Baked Artichoke Risotto |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I served this with Grand Chef Potter's Chicken Piccata (making double the sauce) and serving it over the risotto and the flavors melded fabulously. Ingredients:
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 |
Directions:
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).
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