Oven-Baked Easy Parmesan Artichoke Risotto
This Parmesan Artichoke Risotto has an amazingly deep flavor, made with arborio rice, and is hands-free requiring NO CONSTANT STIRRING, unlike most risotto recipes!
- 2 cups Arborio rice
- 5 cups simmering chicken stock preferably homemade
- 1 cup freshly grated Parmesan cheese
- 1/2 cup toasted pine nuts
- 1/2 cup dry white wine or sub 1/2 of chicken stock for no alcohol
- 4 tablespoons unsalted butter diced
- 1 teaspoon kosher sea salt
- 1 teaspoon freshly ground black pepper
- 3 cups artichoke hearts canned, jar, or frozen/defrosted to room temp
- garnish: more grated parmesan cheese and finely diced chives
Prep For Easy Risotto Rice
Preheat the oven to 350 degrees.
Toast the pine nuts till golden brown in a small pan on the stove over low heat, this brings out the flavor. Set aside.
Make Easy Parmesan Artichoke Risotto
Heat the Chicken stock in a large covered pot or dutch oven on the stove until simmering. Reserve 1 cup of hot chicken stock, set aside.
In a large heavy cast iron pan or Dutch oven, place the arborio rice and 4 cups of the hot chicken stock, salt, pepper. Stir to combine. Cover with lid or 2 layers of foil wrapped tightly around the cast iron pan, and bake in the oven for 45 minutes.
Remove from the oven, add the remaining 1 cup of chicken stock, the grated parmesan cheese, wine, butter, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
Add the artichokes and toasted pine nuts and toss until heated through. Serve warm and garnish with finely diced chives and more parmesan cheese.
Serve warm and garnish with finely diced chives and more parmesan cheese.
Arborio Rice: A short, plump, pearl-like grain that absorbs lots of liquid while slowly and evenly releasing starch, making risotto creamy and smooth when cooked.
Hand-Free No Constant Stirring: At the end of the cooking process in the oven, the risotto rice has released its creamy consistency during cooking and then at the end when you stir vigorously for 2 to 3 minutes, the arborio rice is thick and creamy.
What Else Can I Add To Risotto? Try these additions...
Fresh garlic, Fresh Herbs, Butter, Cooked Veggies: Tomatoes, Butternut Squash, Zucchini, Cooked Meats: Sausage, Chicken, or Pork, Seafood: Roasted Shrimp or Seared Scallops, or Fried or Poached Eggs
Calories: 322kcal | Carbohydrates: 33g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 661mg | Potassium: 178mg | Fiber: 2g | Sugar: 2g | Vitamin A: 680IU | Vitamin C: 10.7mg | Calcium: 116mg | Iron: 2.4mg