Baked Risotto Casserole with Artichokes

Baked Risotto Casserole with Artichokes

Serves 4 to 6
Canned artichokes make this creamy risotto a snap. Use any dry white wine that you prefer to make this casserole, perfect for entertaining. Serve with roasted fish or chicken, or pair with a juicy tomato salad for a light supper or lunch.
  • 1 (1-ounce) package dried porcini mushrooms (about 1 cup)
  • 1 tablespoon extra virgin olive oil
  • 2 cups thinly sliced leeks
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons finely chopped rosemary
  • 1 (15-ounce) can water-packed artichokes, drained and chopped
  • 1 cup uncooked arborio rice
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup dry white wine
  • 2 cups mushroom or chicken broth
  • 1/4 cup flat-leaf parsley, chopped
You must be signed in to use shopping lists. Sign in or create account
Pour 2 cups boiling water over mushrooms in a medium heatproof bowl; set aside to let soak for 35 minutes. Drain mushrooms, pressing out as much water as possible, then chop and set aside. Discard soaking liquid.

Preheat oven to 350°F. Heat oil in a large, ovenproof skillet. Add leeks, garlic, rosemary and reserved mushrooms and cook, stirring often, until until leeks are limp, 7 to 8 minutes. Stir in artichokes, rice and cheese. Add wine and broth, cover and bake until rice is just tender and liquid is absorbed, 35 to 45 minutes.

Drizzle rice with more oil, if you like, garnish with parsley and serve.
Nutritional Info: 
Per Serving: 310 calories (50 from fat), 6g total fat, 1.5g saturated fat, 5mg cholesterol, 780mg sodium, 45g carbohydrates, (9 g dietary fiber, 3g sugar), 16g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion