Roasted Garlic-and-Cheese Risotto
Arborio rice is a short grain, starchy rice traditionally used for risotto. Long-grain rice will not work in this recipe.
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Bake: 30 Minutes
- Calories: 243
- Calories from fat: 17%
- Fat: 4.7g
- Saturated fat: 2.2g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.5g
- Protein: 9.5g
- Carbohydrate: 42g
- Fiber: 1.7g
- Cholesterol: 10mg
- Iron: 0.4mg
- Sodium: 301mg
- Calcium: 40mg
- 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
- 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.
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