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Artichoke Olive Sundried Tomato Baked Risotto

Artichoke, Olive & Sundried Tomato Baked Risotto Roasted Brussels Sprouts and Broccoli Chocolate Bean "Cheese"cakes

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 -8
Author: Shashi
A delicious and light, baked risotto with a myriad of flavors from artichokes, olives and sundried tomatoes. This would make a lovely main dish or even a side one.

Ingredients

  • 2 tbspns Colavita Garlic Olive Oil
  • 1/2 red onion chopped
  • 3 cloves garlic chopped
  • 3 Colavita artichoke hearts
  • 3 Colavita Olives
  • 2 pieces sundried tomato chopped
  • 1 cup Colavita Arboria Rice
  • 2 cups Vegetable stock
  • 1 1/2 cup brussels sprouts
  • 1 1/2 cup broccoli
  • 1/4 cup Colavita Hot pepper oil
  • 1 can cannellini beans - drained and rinsed
  • 2 eggs
  • 1/4 cup Greek Yogurt
  • 6 Squares Perugina Orange Dark Chocolate melted
  • 1/4 cup coconut sugar
  • 1 teaspoon vanilla
  • Toppings: 4 Perugina White Chocolate Chopped up and 2 each mini Perugina chocolates chopped

Instructions

  • Preheat oven to 375 degrees
  • In a skillet over medium heat, add olive oil, then add onion, and garlic and saute for about 10 minutes, stirring frequently.
  • Add in the rest of the ingredients - including the rice and vegetable stock
  • And transfer skillet to oven and let risotto bake for 20 minutes
  • Thoroughly mix Brussels sprouts and broccoli with olive oil and bake for 20 minutes
  • Preheat oven to 375 (can be baked along with the risotto)
  • Place ALL the ingredients in a blender and blender and pulse till mixture is smooth
  • Divide between 4 oven safe bowls and bake for 25 minutes
  • Let cool
  • Top with rest of Perugina Chocolates and enjoy
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