Creamy Roasted Garlic and Chives Risotto |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A simple risotto that's easy to make. This recipe is full of flavor and you can customize it to suit your taste. You can add optional ingredients such as 1 cup of spinach, mushrooms, shrimp, or chicken. Serve warm. Ingredients:
4 cups chicken broth |
2 tablespoons chopped fresh chives |
4 cloves roasted garlic, mashed into a paste |
4 leaves fresh sweet basil |
3 tablespoons vegetable oil |
1 tablespoon butter |
1 shallot, finely chopped |
3 cloves garlic, minced |
1 1/2 cups arborio rice |
1/4 cup dry white wine |
1/4 cup half-and-half |
1/4 cup crumbled gorgonzola cheese |
Directions:
1. Combine chicken broth, chives, roasted garlic, and basil in a saucepan; bring to a boil. Reduce heat and simmer.
2. Heat vegetable oil and butter in a separate pot over medium heat; cook and stir shallot and garlic in the hot oil-butter mixture until shallot is softened, about 5 minutes. Add rice to shallot mixture; increase heat to medium-high. Cook and stir until rice is fragrant, about 2 minutes. Add wine, reduce heat to low, and simmer until wine is absorbed, about 5 minutes.
3. Stir simmering broth mixture, 1/2 cup at a time, into rice mixture and continue to simmer until rice absorbs liquid; repeat, adding 1/2 cup of broth at a time, until all the broth is absorbed and rice is tender, 20 to 25 minutes. Stir half-and-half into risotto; fold in Gorgonzola cheese until melted.
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