Roasted Garlic Risotto
Date night in just got a little fancier with this Roasted Garlic Risotto. Simple risotto jazzed up with sweet, nutty roasted garlic.
Servings 6 servings
Ingredients
For the Roasted Garlic:
- 1 bulb garlic
- 1 Tbsp. olive oil
- 1/8 tsp. kosher salt
For the Risotto:
- 2 Tbsp. olive oil
- 1/2 tsp. kosher salt
- 2 cups arborio rice
- 1 cup dry white wine
- 4 cups chicken stock
- 1 cup freshly grated parmesan
- Fresh parsley, for garnish
Instructions
- For the roasted garlic: preheat oven to 425 degrees F. Cut off the top of the garlic (the pointed part) to expose the cloves. Place on a square of aluminum foil large enough to enclose the garlic. Drizzle with 1 tablespoon olive oil and sprinkle with 1/8 teaspoon kosher salt. Wrap bulb of garlic in foil and place on a baking sheet. Bake for 40 to 50 minutes, until garlic is super soft.
- Heat a medium sized skillet over medium low heat. Add olive oil and rice. Stir to coat and season with salt. Cook for 2 to 3 minutes, until slightly toasted and fragrant. Squeeze the roasted garlic out of the bulb. Make sure to remove any papery bits from the outside of the garlic. Smash the garlic and stir into the rice.
- Meanwhile, add chicken stock to a small saucepan and heat to a slight simmer. Keep warm through the cooking process.
- Add wine to the rice and cook until almost all of it has been absorbed. Add 1/2 cup of warm stock to the rice and stir constantly until almost completely absorbed. Add another 1/2 cup and stir again until almost absorbed. Repeat process until you are out of stock. This should take about 20 minutes. Once rice is cooked, remove from heat and stir in the parmesan cheese. Top with chopped parsley, if desired, and serve.