Roasted Garlic-and-Cheese Risotto

recipe
Arborio rice is a short grain, starchy rice traditionally used for risotto. Long-grain rice will not work in this recipe.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Bake: 30 Minutes
Cook: 50 Minutes

Nutritional 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

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

Preparation

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

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

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

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.)

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

Note:

Dan Hardy, High Point, North Carolina,

December 2004
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