Oven Baked Artichoke Risotto

Directions

1. 1
   Set oven to 400 degrees F.
2. 2
   Prepare a medium oven-proof saucepan with a tight-fitting lid.
3. 3
   In a large bowl combine the soup with chicken stock, milk, Parmesan cheese and black pepper until well combined; set aside.
4. 4
   In the saucepan melt butter over medium heat.
5. 5
   Add in onion and cook for about 4 minutes or until translucent.
6. 6
   Add in rice and stir for 2 minutes.
7. 7
   Add in the soup mixture and drained,chopped artichokes; stir with wooden spoon to combine.
8. 8
   Cover with a lid and place in the oven.
9. 9
   Bake for about 15 minutes; stir well then place back in the oven for 10 minutes with the lid on.
10. 10
    Remove the lid; stir and continue baking for 10 minutes.
11. 11
    Season with more Parmesan cheese is desired.
12. 12
    Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).