Blogs, Recipes

Roasted Garlic & Lemon Butter Risotto

I love risotto! I much rather have a bowl of risotto than Mac and Cheese any day of the week. 

I’m not going to lie to you. This creamy risotto is hands on. You do have to stand there and stir, and add liquid, and stir, and monitor. But I promise it is worth every minute! My friend Amy says risotto is a labor of love. 

I have several risotto recipes, that’s how much I love it!

This recipe is  buttery with hints of lemon! And the roasted garlic takes it up a notch! 

Roast Garlic is absolutely delicious! It will fill your house with the most irresistible, and mouth-watering aromas imaginable. I’m talking about the whole head of garlic roasted with olive oil until each individual clove is completely golden and butter-soft. It will just squeeze out! Roasted garlic is perfect for spreading a piece of bread or mashing into dishes like this risotto. 

This risotto recipe is a perfect side with baked cod or breaded chicken!

Looking for wine to compliment this dish?

Try the Scout & Cellar 2019 ADELANTE SAUVIGNON BLANC, bright and clean with lemongrass, lime zest and green apple balanced by a subtle minerality on a zesty, light-bodied frame with a refreshing finish.

INGREDIENTS

  • 2 1/2 cups chicken broth
  • 2 tablespoon unsalted butter
  • 2 small shallots, chopped
  • ½ white onion, chopped
  • 1 garlic, roasted- see instructions below
  • ½ lemon, juiced
  • 1 tablespoon lemon zest
  • 2 cups arborio rice
  • 3 tablespoon. Brandy, optional
  • Freshly ground black pepper
  • 1 teaspoon salt
  • 2 tablespoon. chopped fresh chives

Roasted Garlic 

  • 1 head of garlic
  • Olive oil

INSTRUCTIONS

Roast Garlic 

Heat the oven to 400°F: Set a rack in the middle position.

Peel (most of) the paper off the garlic

Leave the head itself intact with all the cloves connected.

Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.

Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.

Wrap the garlic in aluminum foil and roast in the oven for 40 minutes.

Risotto

In a medium saucepan, heat chicken broth stock to boiling; keep hot over low heat.

In a 2-1/2-quart saucepan, melt 1 tablespoon of the butter over medium heat. Cook until butter begins to foam and turns brown, 1 to 1 1/2 minutes. Add shallots, onions  and cook, stirring until tender, 2 to 3 minutes. 

Stir in rice until coated with butter. Make a well in the middle of the coated risotto and squeeze the roasted garlic into the pot. Stir until combined. 

Add brandy and simmer, stirring, until almost evaporated, about 1 minute. Add 1/4 cup of broth and lemon juice and stir until almost completely absorbed, about 1 1/2 minutes.

Add lemon zest and stir until combined. 

Continue adding broth, 1/4 cup at a time, stirring constantly and allowing each batch to absorb before pouring in the next. Cook until rice is tender but still firm to the bite, 15 to 20 minutes total. 

Remove from heat; stir in 1 1/2 teaspoon of the chives; season with salt and pepper to taste.

Transfer risotto to two serving plates and garnish with remaining chives.

Tips & Tricks

Roasted Tomatoes & Garlic

Do you have over ripe tomatoes? Don’t throw them out, turn them into Slow Roasted Tomatoes! Save for later and add to other dishes, or even for snacking. Not only are these delicious but your house will smell AMAZING!

Halve tomatoes then place along with garlic cloves on a baking sheet that has been lined with parchment paper.

Drizzle a little olive oil on the tomatoes and add herbs and seasonings if you’d like.

Bake for about three hours in a 225 degree oven.

Allow them to cool then put into a jar, cover with olive oil.

Store in the fridge then use them as you need them. YUM!