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Roasted Garlic-and-Cheese Risotto

Prep time 15 mins
Bake time 30 mins
Cook time 50 mins
Yield Makes 8 servings
Arborio rice is a short grain, starchy rice traditionally used for risotto. Long-grain rice will not work in this recipe.

Ingredients

  • 1 garlic bulb
  • 7 shiitake mushrooms
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 1 1/2 cups uncooked Arborio rice
  • 1/2 cup frozen corn kernels
  • 1/2 cup dry white wine
  • 7 to 8 cups fat-free reduced-sodium chicken broth, heated
  • 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon rubbed sage
  • 1/2 (8-ounce) package 1/3-less-fat cream cheese, softened

Nutrition Information

  • calories 243
  • caloriesfromfat 17 %
  • fat 4.7 g
  • satfat 2.2 g
  • monofat 0.8 g
  • polyfat 0.5 g
  • protein 9.5 g
  • carbohydrate 42 g
  • fiber 1.7 g
  • cholesterol 10 mg
  • iron 0.4 mg
  • sodium 301 mg
  • calcium 40 mg

How to Make It

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

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

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

  4. Melt butter with oil in a 2-quart saucepan over medium-high heat. Add onion and mushrooms, and sauté 2 to 3 minutes. Add rice; sauté 1 minute. Stir in corn and wine; reduce heat to medium, and simmer, stirring constantly, until wine is reduced by half. 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.)

  5. Stir in thyme and next 3 ingredients. Add cream cheese and chopped roasted garlic, stirring until blended. Serve immediately.