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Roasted Garlic and Onion Risotto Recipe

Ingredients

How to make it

  • Gently peel outer skin from garlic; cut off and discard top one-fourth of head. Place garlic, cut side up, in center of a piece of heavy-duty aluminum foil; coat garlic with cooking spray. Fold foil over garlic, sealing tightly. Bake at 350 for 1 hour or until garlic is soft. Remove from oven, and let cool. Remove and discard papery skin from garlic. Using a spoon, scoop out soft garlic; set pulp aside. Coat a nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add onion, and saute 4 minutes or until tender. Reduce heat to medium-low. Sprinkle onion with sugar and 1 T water. Cook 15 minutes or until onion is golden, stirring frequently. Set onion aside.
  • Combine chicken broth and 1 cup water in a saucepan; place over medium heat. Cover and bring to a simmer; reduce heat to low, and keep warm. (Do not boil.)
  • Combine rice and next 3 ingredients in a saucepan. Add 1 cup of simmering broth mixture to rice mixture. Cook over medium heat, stirring constantly, 5 minutes or until most of liquid is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed (about 30 minutes). (Rice will be tender and have a creamy consistency.) Stir in roasted garlic, onions, and peas. Sprinkle with cheese, and serve immediately. 4 servings.
  • Per 1-cup serving: 253 calories; 2.2 g fat; 48.4 g carb

People Who Like This Dish 3
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    " It was excellent "
    sparow64 ate it and said...
    Sounds fabulous. No sugar in mine, but that's no biggie! GREAT post. Saving this one to try. Gets my 5.
    Was this review helpful? Yes Flag

The Cook

cheric Oklahoma City, OK

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