Artichoke, Olive & Sundried Tomato Baked Risotto Roasted Brussels Sprouts and Broccoli Chocolate Bean "Cheese"cakes
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.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat oven to 375 degrees
- 2
In a skillet over medium heat, add olive oil, then add onion, and garlic and saute for about 10 minutes, stirring frequently.
- 3
Add in the rest of the ingredients - including the rice and vegetable stock
- 4
And transfer skillet to oven and let risotto bake for 20 minutes
- 5
Thoroughly mix Brussels sprouts and broccoli with olive oil and bake for 20 minutes
- 6
Preheat oven to 375 (can be baked along with the risotto)
- 7
Place ALL the ingredients in a blender and blender and pulse till mixture is smooth
- 8
Divide between 4 oven safe bowls and bake for 25 minutes
- 9
Let cool
- 10
Top with rest of Perugina Chocolates and enjoy