Roasted Garlic-and-Cheese Risotto

Name: Roasted Garlic-and-Cheese Risotto
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters uncooked Arborio rice; 1 teaspoon butter; 118 milliliters frozen corn kernels; 118 milliliters dry white wine; 2 liters fat-free reduced-sodium chicken broth, heated; 1 garlic bulb; 1 teaspoon olive oil; 1 medium onion, chopped; 1 teaspoons pepper; 0 teaspoons rubbed sage; 1 teaspoons salt; 7 shiitake mushrooms; 2 teaspoons minced fresh or 1/2 teaspoon dried thyme

Roasted Garlic-and-Cheese Risotto might be just the side dish you are searching for. One serving contains 239 calories, 6g of protein, and 6g of fat. This gluten free and vegetarian recipe serves 8. It is an affordable recipe for fans of Mediterranean food. If you have rubbed sage, olive oil, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 5 minutes.

Instructions

Cut off pointed end of garlic; place garlic on a piece of aluminum foil. Fold foil to seal.

Ingredients you will need

Garlic

Equipment you will use

Aluminum Foil

Bake at 425 for 30 minutes; cool. Squeeze pulp from garlic cloves, and chop. Set aside.

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Whole Garlic Cloves

Equipment you will use

Oven

Remove stems from mushrooms, and discard. Thinly slice mushroom caps.

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Mushrooms

Melt butter with oil in a 2-quart saucepan over medium-high heat.

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Butter

Cooking Oil

Equipment you will use

Sauce Pan

Add onion and mushrooms, and saut 2 to 3 minutes.

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Mushrooms

Onion

Add rice; saut 1 minute. Stir in corn and wine; reduce heat to medium, and simmer, stirring constantly, until wine is reduced by half.

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Corn

Rice

Wine

Add 1/2 cup hot broth, and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining hot broth, 1/2 cup at a time, until rice is tender. (Total cooking time is about 35 to 45 minutes.)

Ingredients you will need

Broth