Baked Arborio Rice with Marinated Artichokes

• 2 tbsp extra-virgin olive oil
• 1 medium onion, minced
• 3 medium garlic cloves, minced
• 1-1/2 cups Arborio rice (risotto)
• 1-1/2 cups drained marinated artichoke hearts, chopped
• 1/2 cup freshly grated Pecorino Romano or other grated Italian cheese
• 1/4 cup minced fresh parsley leaves
• 3/4 tsp salt
• Freshly ground black pepper

1. Preheat oven to 375 degrees. Bring 3 cups water to a boil in a small saucepan or tea kettle.

2. Heat oil in a 4-quart flameproof casserole. Add the onion and saute over medium heat until translucent, about 5 minutes. Stir in garlic and cook until lightly colored, about 1 minute. Add rice and cook, stirring constantly, just until grains are coated with the oil, about 1 minute.

3. Stir in the artichoke hearts, cheese, parsley, boiling water, salt and pepper to taste. Mix well and cover the casserole.

4. Bake until rice is tender and creamy and liquid has been absorbed, 25 to 30 minutes. Remove casserole from the oven and let stand, covered, 5 minutes. Gently stir with a large spoon to distribute the artichokes and parsley evenly. Adjust seasonings and serve immediately. Makes 4 to 6 servings.

Goes great with Roasted Salmon, Beef Roast or Pork Roast or even Roasted Chicken!

From The Complete Italian Vegetarian Cookbook, by Jack Bishop.