When you’re craving something comforting but not too unhealthy, this delicious risotto is the dish for you.
2 tablespoons olive oil
1 small onion, finely chopped
½ pound mushrooms, quartered
2 cups Arborio rice
1 (12-ounce) can artichoke hearts, quartered
5 cups vegetable broth, hot, divided
Salt and pepper, to taste
¼ cup grated Parmesan cheese
1) Preheat oven to 350°F. Lightly grease a shallow 2-quart baking dish.
2) Heat oil in a medium pot over medium; add onion and cook until softened, about 3 minutes, stirring. Add mushrooms; cook 5 minutes, stirring occasionally. Add rice and cook until slightly toasted, stirring, about 2 minutes.
3) Add artichoke hearts and 1 cup of broth; bring to a boil over high heat, stirring. Lower to a simmer and cook 3 minutes, stirring. Add remaining broth and stir well; season to taste.
4) Transfer mixture to prepared baking dish. Bake 1 hour, until thickened and liquid is absorbed. Add cheese, stir well, and bake an additional 10 minutes. Serve hot.