Cranberry Roasted Garlic Risotto
Transform your dinner table with the rich, festive flavors of Cranberry Roasted Garlic Risotto—a creamy, savory dish with a hint of sweetness that’s perfect for cozy weeknights or special occasions. This risotto combines the velvety texture of Arborio rice with the caramelized depth of oven-roasted garlic, delicately balanced by bursts of tangy dried cranberries. Simmered to perfection with dry white wine and warm vegetable broth, and finished with freshly grated Parmesan, this recipe is a luxurious yet approachable meal. A sprinkle of fresh parsley provides the ideal garnish for this irresistible, restaurant-quality dish. Perfect as a standalone entrée or an elegant side, this risotto is sure to dazzle your taste buds while embracing the comforting essence of fall and winter cuisine.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Yellow onion, finely diced
- 1 whole Garlic bulb
- 6 cups Vegetable broth
- 0.5 cups Dry white wine
- 0.5 cups Dried cranberries
- 0.75 cups Parmesan cheese, freshly grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 1 sheet Aluminum foil
Instructions
Preheat your oven to 400°F (200°C).
Slice off the top of the garlic bulb to expose the cloves. Drizzle with 1 teaspoon of olive oil, wrap in aluminum foil, and roast in the oven for 30-35 minutes, or until the garlic is soft and golden. Remove from oven and let cool.
In a medium saucepan, heat the vegetable broth over low heat to keep it warm. Do not boil.
In a large skillet or wide pot, heat the remaining olive oil and the butter over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until translucent.
Squeeze the roasted garlic cloves out of their skins and mash them with a fork. Add the mashed garlic to the skillet and stir to combine.
Add the Arborio rice to the skillet and stir for 2-3 minutes until the rice is lightly toasted and coated with the oil and butter.
Pour in the white wine and stir until the liquid is mostly absorbed, about 1-2 minutes.
Begin adding the warm broth to the rice one ladleful at a time, stirring frequently. Allow the liquid to be mostly absorbed before adding the next ladle. Repeat this process for 20-25 minutes, until the rice is creamy and cooked to al dente.
About 5 minutes before the risotto is done, stir in the dried cranberries to allow them to soften and release their flavor.
Remove the risotto from heat and stir in the Parmesan cheese. Season with salt and black pepper to taste.
Serve immediately, garnished with fresh parsley if desired. Enjoy your Cranberry Roasted Garlic Risotto!
Nutrition Facts
Calories |
2538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 7297 mg | 317% | |
| Total Carbohydrate | 278.1 g | 101% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 76.5 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2406 mg | 185% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3639 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
