OVEN BAKED ARTICHOKE RISOTTO
I need to give Kittencal credit for the concept for this recipe, as I have been using her Recipe #257278 and used it as a spring board to create this recipe. I served this with Recipe #263486 (making double the sauce) and serving it over the risotto and the flavors melded fabulously!
Provided by Cook4_6
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 400 degrees F.
- Prepare a medium oven-proof saucepan with a tight-fitting lid.
- In a large bowl combine the soup with chicken stock, milk, Parmesan cheese and black pepper until well combined; set aside.
- In the saucepan melt butter over medium heat.
- Add in onion and cook for about 4 minutes or until translucent.
- Add in rice and stir for 2 minutes.
- Add in the soup mixture and drained,chopped artichokes; stir with wooden spoon to combine.
- Cover with a lid and place in the oven.
- Bake for about 15 minutes; stir well then place back in the oven for 10 minutes with the lid on.
- Remove the lid; stir and continue baking for 10 minutes.
- Season with more Parmesan cheese is desired.
- Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).
Nutrition Facts : Calories 306.3, Fat 11.8, SaturatedFat 6.7, Cholesterol 32.7, Sodium 624.9, Carbohydrate 41.3, Fiber 5, Sugar 2.3, Protein 10
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