Baked Artichoke Risotto with Radicchio

Creamy baked artichoke risotto casserole loaded with artichokes and radicchio, topped with lemon-caper breadcrumbs.

RISOTTO:
1 Tbsp olive oil
1 cup finely chopped yellow onion
2 Tbsp minced shallots
1 cup Arborio rice
1 ½ cups sliced radicchio
2 cups marinated/grilled artichokes
1 tsp kosher salt
½ tsp black pepper
⅓ cup white wine
3 cups vegetable broth
½ cup Parmesan cheese
10 leaves basil, thinly slivered
Gruyère shavings

BREADCRUMB TOPPING (OPTIONAL):
1 Tbsp olive oil
1 Tbsp capers
Gremolata Breadcrumbs

View the full recipe at The Wimpy Vegetarian →