Oven Baked Artichoke Risotto

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/3 cup onion, finely chopped
• 1 cup arborio rice, uncooked
• 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

Recipe

• 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).