Roasted Garlic-and-Cheese Risotto |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Arborio rice is a short grain, starchy rice traditionally used for risotto. Long-grain rice will not work in this recipe. 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 |
Directions:
1. Cut off pointed end of garlic; place garlic on a piece of aluminum foil. Fold foil to seal.
2. Bake at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves, and chop. Set aside.
3. Remove stems from mushrooms, and discard. Thinly slice mushroom caps.
4. 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.)
5. Stir in thyme and next 3 ingredients. Add cream cheese and chopped roasted garlic, stirring until blended. Serve immediately.
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