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.
Home » Recipes » Baked Risotto Casserole with Artichokes
1 cup dried porcini mushrooms
1 tablespoon extra-virgin olive oil
2 cups thinly sliced leeks
1 tablespoon finely chopped garlic
2 teaspoons finely chopped fresh rosemary
1 (15-ounce) can water-packed artichokes, drained and chopped
1 cup uncooked arborio rice
1/4 cup grated Parmesan
1/2 cup dry white wine
2 cups low-sodium mushroom or chicken broth
1/4 cup chopped fresh flat-leaf parsley
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 the oven to 350°F. Heat oil in a large ovenproof skillet set over medium heat. 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. Garnish with parsley and serve.
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.
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.