Roasted Garlic & Lemon Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
10 cloves garlic, roasted2 t lemon zest1/2 C dry white wine1 T olive oil2 T butter or margarine1/2 red onion, diced2 C arborio rice4 C vegetable broth1/2 C parmesan cheese, grated2 T parsley flakessalt & pepper to taste
Blend roasted garlic, lemon zest, & wine in a blender or food processor until they are a paste.
Place oil, butter, and onion in a pressure cooker. Heat on brown with the lid off, stirring constantly until the onions start to sweat.
Add rice and stir constantly for 1 minute to coat with oil.
Add garlic paste mixture and vegetable broth, stir, and securely lock the lid in place. Set the cooker to high and cook for 7 minutes.
Perform a quick release of the pressure, remove lid, and stir in parsley and parmesan cheese. Serve immediately.
NOTE - to roast garlic, place peeled cloves on a foil lined pan into a preheated 400 gegree oven. Bake 15-20 minutes or until cloves turn golden brown.
Serving Size: Makes 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user DISHKITTY.
Place oil, butter, and onion in a pressure cooker. Heat on brown with the lid off, stirring constantly until the onions start to sweat.
Add rice and stir constantly for 1 minute to coat with oil.
Add garlic paste mixture and vegetable broth, stir, and securely lock the lid in place. Set the cooker to high and cook for 7 minutes.
Perform a quick release of the pressure, remove lid, and stir in parsley and parmesan cheese. Serve immediately.
NOTE - to roast garlic, place peeled cloves on a foil lined pan into a preheated 400 gegree oven. Bake 15-20 minutes or until cloves turn golden brown.
Serving Size: Makes 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user DISHKITTY.
Nutritional Info Amount Per Serving
- Calories: 484.3
- Total Fat: 11.2 g
- Cholesterol: 20.5 mg
- Sodium: 1,058.4 mg
- Total Carbs: 79.2 g
- Dietary Fiber: 1.7 g
- Protein: 9.6 g
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