Baked Artichoke Risotto with Radicchio
Creamy baked risotto with artichokes and radicchio, and topped with lemon-caper breadcrumbs.
Servings: 6
Calories: 241.5kcal
Equipment
- Chef's knife
- Dutch oven or other heavy-bottomed pot
- Small skillet
Ingredients
Risotto
- 1 tablespoon extra virgin olive oil
- 1 cup finely chopped yellow onion
- 2 tablespoons minced shallots
- 1 cup Arborio rice
- 1 ½ cups sliced radicchio
- 2 cups marinated/grilled artichokes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup white wine
- 3 cups vegetable broth
- ½ cup Gruyere cheese
- ½ cup Parmesan cheese
- 10 leaves basil, thinly slivered optional garnish
- Gruyère shavings optional garnish
Caper Gremolata Breadcrumb Topping (optional)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon capers
- 1 large garlic clove, minced
- 1 cup Panko breadcrumbs
- ½ teaspoon lemon zest
- 1 tablespoon flat leaf parsley, finely chopped
Instructions
Risotto
- Prep. Preheat the oven to 350˚F. Prep the onion and shallots.
- Sauté. Add the oil to an oven-and-stovetop-safe pot, such as a Le Creuset Dutch oven, and heat over medium-high heat on the stovetop. Add the onion and shallots, and sauté for 3 minutes, until slightly softened. Add the rice and cook for another 3 - 4 minutes to toast it. Add the radicchio, artichokes, salt and pepper and cook for another minute. Add the wine and simmer until the wine has been absorbed, about 2 minutes.
- Bake. Stir in the vegetable broth, cover the pot, and slide it into the oven to cook for 20-25 minutes.
- Remove the pot from the oven, and stir in the Gruyere and Parmesan cheeses. Cover the pot again and cook for an additional 10 minutes. Stir the risotto a few more times, and serve topped with the basil, optional Capers Gremolata Breadcrumbs and a few shavings of Gruyère Cheese.
Capers Gremolata Breadcrumb Topping (optional)
- Warm the olive oil in a small skillet over medium-high heat. Add the capers - they should sizzle when they hit the oil - and sauté for 1 minute. Add the garlic and breadcrumbs.
- Nudge the breadcrumbs around the pan to completely coat them. Add the lemon zest, and continue to move the breadcrumbs around the pan, until they're a golden brown color. Stir in the chopped parsley.
Nutrition
Calories: 241.5kcal | Carbohydrates: 18.1g | Protein: 5g | Fat: 15.3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5.8g | Cholesterol: 5.7mg | Sodium: 1249mg | Potassium: 112.9mg | Fiber: 2.1g | Sugar: 3.3g | Vitamin A: 1031.4IU | Vitamin C: 17.2mg | Calcium: 126.2mg | Iron: 1.3mg