Best 7 Creamy Roasted Garlic And Chives Risotto Recipes

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Creamy roasted garlic and chives risotto is an all-time favorite comfort food. Its creamy, rich flavor is perfect for a special meal. With a few ingredients and a bit of time, you can create this flavorful dish in your own kitchen. Let's get started and explore the best recipe for making creamy roasted garlic and chives risotto.

Here are our top 7 tried and tested recipes!

ROASTED GARLIC AND MUSHROOM RISOTTO



Roasted Garlic and Mushroom Risotto image

Provided by Sandra Lee

Categories     main-dish

Time 1h42m

Yield 4 servings

Number Of Ingredients 18

1 head garlic
2 1/2 teaspoons extra-virgin olive oil
2 (14.5-ounce) cans chicken broth
3 cans water
1 medium onion, chopped
1 (8-ounce) package sliced mushrooms
Salt and freshly ground black pepper
2 1/2 cups long-grain rice
2 tablespoons unsalted butter
1/2 cup grated Parmesan
Risotto Cakes, optional, recipe follows
3 cups leftover risotto from Roasted Garlic and Mushroom Risotto recipe
2 large eggs
1/2 cup frozen corn, thawed
1/2 cup fresh bread crumbs
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper
1/4 cup canola oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
  • Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
  • In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
  • Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
  • Reserve 3 cups for the round 2 recipe, Risotto Cakes.
  • In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
  • Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.

ROASTED-GARLIC RISOTTO WITH MUSHROOMS



Roasted-Garlic Risotto with Mushrooms image

Roasted-garlic puree enriches this earthy mushroom risotto. The puree is introduced at the start of the recipe, in the stock, and returns at the end for a final flourish. (You might not need to use all of the stock.) Just-right risotto should be creamy--not too soupy, and not too dry.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 11

2 quarts homemade or low-sodium store-bought chicken stock, skimmed of fat
Roasted-Garlic Puree, 1/4 cup
12 ounces assorted mushrooms, such as chanterelle, cremini, and portobello
3 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
2 shallots, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
1/4 cup finely chopped fresh chives, plus more for garnish
Coarse salt and freshly ground pepper

Steps:

  • Bring stock to a simmer in a medium saucepan over medium heat. Reduce heat to low; whisk in 1 tablespoon garlic puree, and continue to simmer.
  • Remove stems from mushrooms, and finely chop. Cut mushroom caps into 1/4-inch-thick slices. Heat 1 tablespoon oil in a large saucepan over medium heat until hot but not smoking. Add caps, and cook, stirring occasionally, until golden, 5 to 7 minutes; transfer to a bowl.
  • Add remaining 2 tablespoons oil and 1 tablespoon butter to pan. Add shallots and mushroom stems, and cook, stirring, until shallots are soft, about 2 minutes. Add rice; cook, stirring, until coated with oil and butter, 3 to 4 minutes. Add wine; stir until completely absorbed.
  • Stirring constantly, add 3/4 cup simmering stock at a time, letting rice absorb each addition before adding the next. Continue to add stock until rice is creamy but al dente, 17 to 20 minutes.
  • Stir in the remaining 3 tablespoons garlic puree and 4 tablespoons butter, along with the cheese, chives, and reserved cooked mushrooms. Season with salt and pepper. Garnish risotto with additional cheese and chives.

CREAMY ROASTED GARLIC AND CHIVES RISOTTO



Creamy Roasted Garlic and Chives Risotto image

A simple risotto that's easy to make. This recipe is full of flavor and you can customize it to suit your taste. You can add optional ingredients such as 1 cup of spinach, mushrooms, shrimp, or chicken. Serve warm.

Provided by Erin

Categories     Risotto

Time 50m

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 343.7 calories, Carbohydrate 49.6 g, Cholesterol 18.2 mg, Fat 11.9 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 716.2 mg, Sugar 1.1 g

CREAMY ROASTED GARLIC AND CHIVES RISOTTO



Creamy Roasted Garlic and Chives Risotto image

A simple risotto that's easy to make. This recipe is full of flavor and you can customize it to suit your taste. You can add optional ingredients such as 1 cup of spinach, mushrooms, shrimp, or chicken. Serve warm.

Provided by Erin

Categories     Risotto

Time 50m

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 343.7 calories, Carbohydrate 49.6 g, Cholesterol 18.2 mg, Fat 11.9 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 716.2 mg, Sugar 1.1 g

ASPARAGUS, ROASTED GARLIC AND LEMON RISOTTO



Asparagus, Roasted Garlic and Lemon Risotto image

A nice spring risotto dish. Wonderful mix of flavours. Be sure to use young asparagus. From Food and Drink Magazine Spring 1999.

Provided by Just Call Me Martha

Categories     One Dish Meal

Time 59m

Yield 6 serving(s)

Number Of Ingredients 15

4 tablespoons unsalted butter
1/4 cup finely chopped shallot
1 1/2 cups arborio rice
3/4 cup sliced shiitake mushroom
4 teaspoons roasted garlic
1/2 cup dry white wine
5 -6 cups vegetable stock or 5 -6 cups chicken stock, heated
1/4 cup freshly grated parmesan cheese or 1/4 cup asiago cheese
2 teaspoons grated lemons, zest of
3/4 cup young tender asparagus, sliced in 1/2 inch pieces
1/4 cup finely chopped chives
salt
fresh ground pepper
chopped chives
shaved parmesan cheese

Steps:

  • Melt 3 Tbsp butter in saucepan over medium heat.
  • Add shallots and cook until soft, but not brown.
  • Stir in rice and mushrooms and cook, stirring occasionally until liquid is absorbed, about 3 minutes.
  • Add garlic, wine and 1/2 cup of hot stock and cook, stirring constantly, until the liquid is absorbed.
  • Continue adding small amounts of stock and cook in this manner, stirring constantly, until the rice is creamy, yet the kernels are firm at the centre, about 18 minutes.
  • When done, stir in remaining butter, cheese, lemon zest, asparagus and chives.
  • Season with salt and pepper.
  • Serve in warm bowls, sprinked with garnish.
  • (To roast the garlic, cut off top of bulb, revealing tops of cloves inside. Drizzle with olive oil, season lightly. Seal bulb in foil and roast in 350 oven for 25 to 30 minutes or until garlic is soft when squeezed.).

Nutrition Facts : Calories 304.7, Fat 9.2, SaturatedFat 5.7, Cholesterol 24, Sodium 71.3, Carbohydrate 45.7, Fiber 2.4, Sugar 1.4, Protein 6.1

GARLIC AND ROASTED TOMATO RISOTTO



Garlic and Roasted Tomato Risotto image

Make and share this Garlic and Roasted Tomato Risotto recipe from Food.com.

Provided by Missy Wombat

Categories     Short Grain Rice

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 8

250 g cherry tomatoes, halved
8 cloves garlic, unpeeled
3 teaspoons extra virgin olive oil
salt & freshly ground black pepper
1 large yellow onion, halved,finely chopped
220 g arborio rice (1 cup)
1/2 cup loosely packed shredded fresh basil
2 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 180°C.
  • Line a baking tray with non-stick baking paper.
  • Place the cherry tomato halves in a single layer on lined tray.
  • Place garlic on tray.
  • Drizzle the tomatoes with 1 tsp of the oil and season with salt and pepper.
  • Roast tomatoes and garlic in preheated oven for 30 minutes or until tomatoes shrivel around edges and garlic is soft.
  • Remove from oven and squeeze garlic from skin, chop roughly and place in a small bowl.
  • Set aside.
  • Bring the stock just to the boil in a saucepan.
  • Reduce heat and hold the stock at a gentle simmer.
  • Heat remaining oil in a medium heavy-based saucepan over medium heat.
  • Add the onion and cook, stirring occasionally, for 7 minutes or until onion is soft and light golden.
  • Add the rice and cook, stirring, for 1 minute or until lightly coated with oil.
  • Add a ladleful of the simmering stock to the rice and use a wooden spoon to stir constantly over medium-low heat until the liquid is completely absorbed.
  • Continue to add the stock, a small ladleful (about ¼ cup) at a time, stirring constantly, and allow liquid to be absorbed before adding the next ladleful.
  • Cook until rice is tender yet firm to the bite and risotto is creamy.
  • Start tasting after about 15 minutes- it will probably take about 20-25 minutes to cook and should be moist and creamy when finished.
  • Remove the risotto from the heat and add the garlic, basil and parmesan, and stir gently to combine.
  • Taste and season with salt (if needed) and pepper.
  • Add the tomatoes and fold through the rice gently.
  • Spoon into serving bowls and serve immediately sprinkled with a little extra pepper.

RISOTTO WITH GARLIC, HERBS AND LEMON



Risotto With Garlic, Herbs and Lemon image

Provided by Florence Fabricant

Categories     side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

5 cups (approximately), chicken stock
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped onion
4 cloves garlic, minced
1 1/2 cups Italian arborio rice
Finely grated zest of 1 lemon
1/2 cup dry white wine
2 tablespoons minced fresh herbs: chervil, parsley, tarragon
Salt and freshly ground black pepper
Freshly grated Italian Parmesan cheese

Steps:

  • Put the stock in a saucepan and bring to a simmer.
  • Heat the olive oil in another heavy saucepan. Add the onion and garlic and cook slowly until they soften but do not color. Stir in the rice and cook a minute or too longer. Stir in the lemon zest.
  • Add the wine, bring to a simmer, and cook until the wine has evaporated. Then, over a medium to medium-low heat, begin to add the stock, about one-half cup at a time, stirring slowly but constantly. As each portion of the stock is absorbed by the rice, add some more, cooking until the rice is al dente and moist, which should be approximately 15 to 20 minutes.
  • Stir in the herbs and season to taste with salt and pepper. Spoon into individual soup plates and serve at once. Pass the Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 676 milligrams, Sugar 4 grams

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your risotto. Look for Arborio or Carnaroli rice, which are two short-grain varieties that are ideal for risotto.
  • Toast the rice before adding liquid: This step helps to develop the rice's flavor and prevent it from becoming mushy.
  • Add the liquid gradually: Stirring constantly, add the liquid to the rice a little at a time, allowing it to absorb each addition before adding more. This will help the rice cook evenly and develop a creamy texture.
  • Cook the risotto until it is al dente: The rice should be tender but still have a slight bite to it. Overcooked risotto will be mushy and unpleasant.
  • Stir in the finishing touches: Once the risotto is cooked, stir in the butter, cheese, and herbs. These ingredients will add richness, flavor, and color to the dish.

Conclusion:

Risotto is a delicious and versatile dish that can be enjoyed on any occasion. Whether you are making a simple weeknight meal or a special occasion dinner, risotto is sure to please everyone at the table. With a little practice, you can master the art of making risotto and create a dish that is both flavorful and impressive.

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