Instant Dutch Oven - Roasted Garlic Risotto
| By : |
| Prep Time | 75 minutes |
| Cook Time | 30 minutes |
| Servings |
4 servings
|
Ingredients
Roasted Garlic
- 1 head of garlic
- olive oil drizzle
- salt pinch
Risotto
- 1 tbsp oil
- 1 tbsp butter
- 1 onion diced small
- 1 carrot diced small
- 1 head of garlic roasted
- 1 cup Arborio rice
- 1/2 tsp salt
- 1/2 cup Parmesan cheese grated
- 3 tbsp fresh parsley chopped
- 1/4 cup white wine or 2 tbsp white wine vinegar
- 5 cups chicken stock
Ingredients
Roasted Garlic
Risotto
|
Instructions
- Select Manual Mode 2 – 325F for 1 hour.
- Cut the top of the garlic head off.
- When preheated, place a piece of foil in the bottom of the pot, and place the head of garlic in the center.
- Drizzle with oil and a pinch of salt.
- Place the lid on and let the garlic roast slowly. Try not to open the lid, until the one-hour time is completed.
- Select Manual Mode 2 – 350°F for 30 minutes.
- When preheated, add the oil, butter, diced onions, carrots and ½ tsp of salt. Sauté for 5 minutes stirring occasionally.
- Add the arborio rice and cook for 3 minutes stirring frequently.
- Add the roasted garlic cloves, they can be added whole, as they will break down as the rice cooks.
- Add the white wine, stir, and cook for about 1 minute.
- Add one ladle, about ½ cup to 1 cup of chicken stock to the pot and stir gently until the stock is absorbed into the rice.
- Continue adding one ladle of stock at a time, stirring frequently until absorbed, before adding another ladle of stock.
- Continue adding the stock, one ladle at a time, until all the stock is added, and the rice is cooked to al dente.
- Press CANCEL if there is any remaining time.
- Using the handle grips, remove the cooking pot from the base and place on the countertop protector.
- Stir in the parmesan cheese and parsley.
- Serve and enjoy!
