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Top view of baked risotto in a Dutch oven topped with breadcrumbs and parsley.
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4.88 from 41 votes

Baked Artichoke Risotto with Radicchio

Creamy baked risotto with artichokes and radicchio, and topped with lemon-caper breadcrumbs.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Italian
Keyword: Baked artichoke risotto, baked risotto
Servings: 6
Calories: 241.5kcal
Author: Susan Pridmore

Equipment

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