Baked Risotto Casserole with Artichokes

Serves 4 to 6
Time 1 hr 25 min

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.

Special Diets:

Sugar ConsciousSugar Conscious

Ingredients

    1 cupdried porcini mushrooms
    1 tablespoonextra-virgin olive oil
    2 cupsthinly sliced leeks
    1 tablespoonfinely chopped garlic
    2 teaspoonsfinely chopped fresh rosemary
    1 can (15-ounce)water-packed artichokes, drained and chopped
    1 cupuncooked arborio rice
    1/4 cupgrated Parmesan
    1/2 cupdry white wine
    2 cupslow-sodium mushroom or chicken broth
    1/4 cupchopped fresh flat-leaf parsley

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Method

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.

Nutritional Info

Serving Size

Calories

310

Total Fat

6g

Saturated Fat

1.5g

Cholesterol

5mg

Sodium

780mg

Total Carbohydrate

45g

Dietary Fiber

9g

Total Sugars

3g

Protein

16g

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.