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Roasted Garlic-and-Cheese Risotto

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.

Southern Living DECEMBER 2004

  • Yield: Makes 8 servings
  • Cook time:50 Minutes
  • Prep time:15 Minutes
  • Bake:30 Minutes

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.

Nutritional Information

Amount per serving
  • 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
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