Ingredients
Roasted garlic
- 1 head garlic
- 15 ml (1 tablespoon) olive oil
- salt and freshly ground pepper
Risotto
- 30 ml (2 tablespoons) butter
- 1 small white onion, chopped
- 160 ml (2/3 cup) arborio rice
- 80 ml (1/3 cup) white vermouth
- 1 pinch nutmeg
- Ground black pepper
- 500 ml (2 cups) sodium-reduced chicken broth, hot
- 45 ml (3 tablespoons) grated Romano cheese
- 160 ml (2/3 cup) baby spinach, chopped
- 10 ml (2 teaspoons) canola oil
- 80 ml (1/3 cup) whole button mushrooms
- 80 ml (1/3 cup) whole shiitake mushrooms
- 50 g (1 1/2 oz.) cheese curds
- 30 ml (2 tbsp.) chives, snipped
Preparation
Roasted garlic
- Preheat oven to 180°C (350°F).
- Cut off top of garlic head to expose bulbs. Place on aluminum foil. Pour in olive oil and season. Close foil. Bake for 1 hour or until softened.
- Mashed potato bulbs to a purée.
- Set aside for later use.
Risotto
- In a large saucepan, heat the butter and sweat the onion. Add rice and brown.
- Deglaze with white vermouth. Add nutmeg and pepper.
- Ladle the broth into the rice, one at a time. Stir constantly to release the rice starch until a creamy consistency is obtained. Remove from heat and stir in Romano cheese, baby spinach and 5 ml (1 tsp.) roasted garlic purée.
- Heat oil in a large skillet over high heat and sauté mushrooms until golden.
- Add sautéed mushrooms and cheese curds to risotto. Mix well. Divide between 4 soup plates and garnish with chives. Serve immediately.