Roasted Garlic And Onion Risotto |
|
 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
From Cooking Light. Prep time includes roasting of garlic for one hour. Ingredients:
1 small head garlic, unpeeled |
vegetable cooking spray |
1 tsp margarine |
3/4 cup chopped onion |
1 t sugar |
1 t water |
2 (14 1/4-ounce) cans no-salt-added chicken broth |
1 cup water |
1 cup arborio rice, uncooked |
2 tsps chopped fresh oregano |
1/4 tsp salt |
1/4 tsp pepper |
1/2 cup frozen english peas, thawed |
2 t freshly grated parmesan cheese |
Directions:
1. 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.
2. 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.)
3. 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.
4. Per 1-cup serving: 253 calories; 2.2 g fat; 48.4 g carb
|
|