Oven Baked Artichoke Risotto

1. 1

   Set oven to 400 degrees F.

2. 2

   Prepare a medium oven-proof saucepan with a tight-fitting lid.

3. 3

   In a large bowl combine the soup with chicken stock, milk, Parmesan cheese and black pepper until well combined; set aside.

4. 4

   In the saucepan melt butter over medium heat.

5. 5

   Add in onion and cook for about 4 minutes or until translucent.

6. 6

   Add in rice and stir for 2 minutes.

7. 7

   Add in the soup mixture and drained,chopped artichokes; stir with wooden spoon to combine.

8. 8

   Cover with a lid and place in the oven.

9. 9

   Bake for about 15 minutes; stir well then place back in the oven for 10 minutes with the lid on.

10. 10

    Remove the lid; stir and continue baking for 10 minutes.

11. 11

    Season with more Parmesan cheese is desired.

12. 12

    Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).

* Per serving · 4 servings · Values may vary.

No additional tips available.