Description
A simple yet elegant baked risotto featuring the savory flavors of artichoke hearts, garlic, and sun-dried tomatoes. Perfect for a weeknight dinner.
Ingredients
Units
Scale
- 2 Tablespoons Garlic Olive Oil
- 1/2 red onion chopped
- 3 cloves garlic chopped
- 3 artichoke hearts
- 3 Olives
- 2 pieces sundried tomato chopped
- 1 cup Arboria Rice
- 2 cups Vegetable stock
Instructions
- Preheat oven to 375F degrees
- In a skillet over medium heat, add olive oil, then add onion, and garlic and saute for about 10 minutes, stirring frequently.
- Add in the rest of the ingredients – including the rice and vegetable stock
- And transfer skillet to oven and let risotto bake for 20 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main, Side
- Cuisine: Italian-Inspired