Baked Risotto with Artichoke and Parsley

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Despite cutting back on expenses during the Great Depression 2.0 (a.k.a. Clusterf*ck to the Poor House), I splurged on a couple of food related items. First, I finally broke down and bought a Le Creuset Dutch oven after months of lusting. Second, I bought The Complete Italian Vegetarian Cookbook by Jack Bishop. I'm happy to say that they were money well spent.

• 2 tablespoons of olive oil
  
• 1 medium onion, minced
• 3 garlic cloves, minced
• 1 11 ounce jar of marinated artichokes, chopped
• 1/4 cup of parsley, chopped
• 1/4 cup of Pecorino cheese, grated
  
• 1 1/2 cup of arborio rice
• 3 cups of boiling water
• salt and pepper to taste

Saute onion in olive oil using casserole dish or Dutch oven over medium heat for 5 minutes. Add garlic and cook for another minute. Add arborio rice and stir until rice is coated with oil. Add water, artichoke, parsley, Pecorino cheese, salt and pepper. Stir to combine. Cover the casserole or Dutch oven and bake in 375 degree oven for 25-30 minutes until the water is absorbed. Remove from the oven and let stand for 5 minutes. Add additional cheese or parsely if desired.

This risotto does not have the gummy sticky texture that most risotto dishes have. I thought it could use some acidity. Maybe a little lemon zest or lemon juice to brighten the flavors next time.