Roasted Sweet Garlic and Thyme Risotto with Toasted Almonds and Breadcrumbs

Name: Roasted Sweet Garlic and Thyme Risotto with Toasted Almonds and Breadcrumbs
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 155 grams 51/2 ounces shelled and peeled almonds, lightly crushed, cracked or chopped; 6 servings Freshly ground black pepper; 2 handfuls coarse fresh bread crumbs; 70 grams 1/2 ounces butter; 1 heads celery, finely chopped; 1 litres Approximately 1 quart chicken stock; 1 handful good handful fresh thyme, leaves picked; 2 cloves garlic, finely chopped; 1 Tbsp olive oil; 6 servings Olive oil; 115 grams ounces freshly grated Parmesan; 400 grams 14 ounces risotto rice; 6 servings Sea salt; 3 mediums shallots or 2 medium onions, finely chopped; 2 large heads garlic, whole and unpeeled; 2 wine glasses dry white vermouth or dry white wine

Roasted Sweet Garlic and Thyme Risotto with Toasted Almonds and Breadcrumbs requires roughly 1 hour and 10 minutes from start to finish. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. This main course has 717 calories, 18g of protein, and 44g of fat per serving. Head to the store and pick up olive oil, parmesan, celery, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

For the basic risotto: Preheat the oven to 450 degrees F (230 degrees C). Roast the whole garlic heads on a dish in the oven until soft, about 30 minutes.

Ingredients you will need

Whole Garlic Cloves

Equipment you will use

Oven

Heat the stock. In a separate pan heat the olive oil, add the shallots or onions, garlic, and celery, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat.

Ingredients you will need

Vegetable

Olive Oil

Shallot

Celery

Garlic

Onion

Stock

Rice

Equipment you will use

Frying Pan

Stage 2: The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent.

Ingredients you will need

Rice

Add the vermouth or wine and keep stirring, it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.

Ingredients you will need

Vermouth

Alcohol

Rice

Wine

Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Separate the roasted garlic cloves and squeeze out the sweet insides into the risotto.

Ingredients you will need

Roasted Garlic

Vermouth

Clove

Stock

Rice

Salt

Wine

Equipment you will use

Ladle

Add the thyme and black pepper to the risotto. Turn down the heat to a highish simmer, so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock.

Ingredients you will need

Black Pepper

Stock

Thyme

Rice

Equipment you will use

Ladle

Remove from the heat and add the butter and Parmesan. Stir gently.

Ingredients you will need

Parmesan

Butter

Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture. In a frying pan toast the almonds and bread crumbs in a little olive oil until crisp and golden. Season with a little salt. Set to one side.

Ingredients you will need

Breadcrumbs