Roasted Garlic & Lemon Risotto

10 cloves garlic, roasted
2 t lemon zest
1/2 C dry white wine
1 T olive oil
2 T butter or margarine
1/2 red onion, diced
2 C arborio rice
4 C vegetable broth
1/2 C parmesan cheese, grated
2 T parsley flakes
salt & 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.