Oven Baked Artichoke Risotto

Name: Oven Baked Artichoke Risotto
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters arborio rice, uncooked white; 425 grams artichoke hearts, well drained and chopped; 2 Tbsps butter; 355 milliliters chicken stock; 305 grams cream of asparagus soup, undiluted; 1 teaspoons fresh ground black pepper (or to taste); 237 milliliters half-and-half; 79 milliliters onion, finely chopped; 79 milliliters parmesan cheese, grated (more to mix in after cooking if desired)

You can never have too many side dish recipes, so give Oven Baked Artichoke Risotto a try. This gluten free recipe serves 6. One portion of this dish contains around 8g of protein, 18g of fat, and a total of 361 calories. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 50 minutes. A mixture of cream of asparagus soup, chicken stock, onion, and a handful of other ingredients are all it takes to make this recipe so delicious.