Roasted Garlic Risotto Recipe
arborio rice, cream, parmesan, lemon, fresh herb
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Roast the Garlic
Preheat the oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft. Let it cool, then squeeze the garlic cloves out and mash them into a paste.
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat. Keep it warm but do not boil.
Cook the Risotto
In a large skillet, heat olive oil over medium heat. Add the Arborio rice and toast for about 2-3 minutes, stirring frequently. Add the roasted garlic paste and mix well.
Add Broth Gradually
Begin adding the warm vegetable broth one ladle at a time, stirring continuously. Wait until most of the liquid is absorbed before adding more broth. This process should take about 18-20 minutes.
Finish the Risotto
Once the rice is creamy and al dente, stir in the heavy cream, Parmesan cheese, lemon juice, and fresh herbs. Season with salt and black pepper to taste.
Serve
Remove from heat and let sit for a couple of minutes before serving. Garnish with additional herbs or Parmesan if desired.