** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Carmelized Garlic Risotto
Date Added:December 07, 2009
Ingredients:
24 Unit Garlic
1 Tablespoon Olive Oil or lard
4 Tablespoons Unsalted Butter
1 1/2 Cups Arborio Rice uncooked
1/2 Cup Dry White Wine preferably nonalcoholic white wine or vegetable stock
1. Preheat oven to 350 F In a medium saucepan, heat 3 or 4 cups of water until boiling.
2. Add garlic and let cook 30 seconds. Drain off water.
3. Bring a fresh batch of water to a boil and blanch garlic a second time.
4. Drain. Transfer garlic to a shallow baking pan and drizzle with 1 tablespoon oil.
5. Toss to coat cloves evenly with oil. Bake until lightly browned, about 25 minutes.
6. Cool. Peel and chop garlic; set aside. In a medium saucepan, saute onion in butter (or oil) about 5 minutes on medium-low heat.
7. Add rice. Cook and stir 1 minutes, then add white wine.
8. Simmer until liquid is almost completely absorbed.
9. Add vegetable stock and continue to simmer, stirring often, about 30 minutes, until rice is tender.
10. Stir in garlic and chives and season with salt and pepper to taste.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Rice, Sulfites, Spring Onion, Garlic, Onion, Olive Oil allergies.
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