Creamy Roasted Garlic and Chives Risotto recipe
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Ingredients
- 4 cups chicken broth 2 tablespoons chopped fresh chives 4 cloves roasted garlic, mashed into a paste 4 leaves fresh sweet basil 3 tablespoons vegetable oil 1 tablespoon butter 1 shallot, finely chopped 3 cloves garlic, minced 1 ½ cups Arborio rice ¼ cup dry white wine ¼ cup half-and-half ¼ cup crumbled Gorgonzola cheese
Nutrition Info
- 343.7 caloriescarbohydrate: 49.6 gcholesterol: 18.2 mgfat: 11.9 gfiber: 0.8 gprotein: 6.5 gsaturatedFat: 3.8 gservingSize: -sodium: 716.2 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Creamy Roasted Garlic and Chives Risotto
Directions
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Combine chicken broth, chives, roasted garlic, and basil in a saucepan, bring to a boil. Reduce heat and simmer.
Heat vegetable oil and butter in a separate pot over medium heat, cook and stir shallot and garlic in the hot oil-butter mixture until shallot is softened, about 5 minutes. Add rice to shallot mixture, increase heat to medium-high. Cook and stir until rice is fragrant, about 2 minutes. Add wine, reduce heat to low, and simmer until wine is absorbed, about 5 minutes.
Stir simmering broth mixture, 1/2 cup at a time, into rice mixture and continue to simmer until rice absorbs liquid, repeat, adding 1/2 cup of broth at a time, until all the broth is absorbed and rice is tender, 20 to 25 minutes. Stir half-and-half into risotto, fold in Gorgonzola cheese until melted.