Risotto with Tomatoes and Roasted Garlic

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* Exported from MasterCook *

 

Risotto with Tomatoes and Roasted Garlic

 

Recipe By :Mare Restaurant, Chicago

Serving Size : 4 Preparation Time :0:00

Categories : Risotto

 

Amount Measure Ingredient -- Preparation Method

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10 cloves garlic -- unpeeled

5 tablespoons Olive oil

6 cups vegetable broth

2 cups dry white wine

2 cups arborio rice

4 cups tomatoes -- chopped and seeded

1 1/3 cups fresh basil

2/3 cup parmesan cheese

 

Preheat the oven to 450 degrees. Place garlic on a small sheet of

foil Drizzle with 1/2 tablespoon of oil and enclose in the foil.

Roast until soft, about 20 minutes.

 

Meanwhile, pour broth and wine into a saucepan. Bring to a simmer.

Heat reamaining 2 tablespoons oil in another saucepan over medium

heat. Add rice to oil and stir until translucent, about 2 minutes.

Add 1 cup of simmering broth and cook the rice, stirring CONSTANTLY

with a long wooden spoon, wiping the sides of the pot clean as you

stir until all the liquid is gone. You should never stop stirring

and you must be sure to wipe the bottom of the pot completely clean

frequently. Do not let rice stick. When there is no more liquid in

the pot, add another ladle full ( about 1/2 cup ) continiously

stirring and maintaining med-high heat.

 

After 18 minutes of cooking, begin to taste the rice. It will be

done when it is tender, but firm to bite. As it approaches that

stage, gradually reduce the amount of liquid that you add, so that

when it is fully cooked, it is slightly moist, but not runny.

 

Squeeze roasted garlic out of their skins on to foil and mash with

fork, incorporating oil. Add garlic to rice. Stir in remaining 1/4

cup of broth if risotto seems dry, cook one minute. Add tomatoes,

basil and cheese and stir until cheese melts.

 

 

 

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Per serving: 920 Calories (kcal); 27g Total Fat; (29% calories from

fat); 24g Protein; 126g Carbohydrate; 14mg Cholesterol; 2728mg Sodium

Food Exchanges: 7 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0

Fruit; 5 Fat; 0 Other Carbohydrates

 

NOTES : Prepare roasted garlic a day ahead to save time.

Nutr. Assoc. : 0 0 0 0 0 0 0 0