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Mushroom, spinach and cheese curd risotto with roasted garlic

Preparation time: 1:15

Baking time: 30 minutes

Quantity: 4 portions

Calories

305

Carbohydrates

32 g

Fibers

1 g

Proteins

11 g

Lipids

15 g

Sodium

240 mg

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

  1. Preheat oven to 180°C (350°F).
  2. 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.
  3. Mashed potato bulbs to a purée.
  4. Set aside for later use.

Risotto

  1. In a large saucepan, heat the butter and sweat the onion. Add rice and brown.
  2. Deglaze with white vermouth. Add nutmeg and pepper.
  3. 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.
  4. Heat oil in a large skillet over high heat and sauté mushrooms until golden.
  5. Add sautéed mushrooms and cheese curds to risotto. Mix well. Divide between 4 soup plates and garnish with chives. Serve immediately.