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4.75 from 16 votes

Baked Artichoke Risotto with Radicchio

Baked artichoke risotto with radicchio and topped with lemon-caper breadcrumbs.
Course: Dinner
Cuisine: Italian
Keyword: Baked artichoke risotto
Servings: 6
Calories: 346kcal
Author: Susan Pridmore



  • 1 Tbsp olive oil
  • 1 cup finely chopped yellow onion
  • 2 Tbsp minced shallots
  • 1 cup Arborio rice
  • 1 ½ cups sliced radicchio
  • 2 cups marinated/grilled artichokes
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1/3 cup white wine
  • 3 cups vegetable broth
  • ½ cup Parmesan cheese
  • 10 leaves basil thinly slivered
  • Gruyère shavings

Breadcrumb Topping (optional)

  • 1 Tbsp olive oil
  • 1 Tbsp capers
  • Breadcrumbs



  • Preheat the oven to 350˚F.
  • Add the oil to an oven-and-stove-top-safe pot like a Le Creuset and heat over medium-high heat. 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. Stir in the vegetable broth, cover the pot, and slide it into the oven to cook for 20-25 minutes.
  • Add the Parmesan and stir the risotto for 15 - 20 seconds. Cover the pot again and cook for an additional 10 minutes. Stir for another 15 - 20 seconds and serve topped with the basil, optional Gremolata Breadcrumbs and a few shavings of Gruyère Cheese.

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. They should be fragrant.
  • Make the Gremolata Breadcrumbs in the same pan with the fried capers.


Calories were calculated using the VeryWell Fit nutrition calculator for 6 servings.


Calories: 346kcal