This dish by Jennifer Iserloh scores a trifecta. It smells great, tastes great and is good for what ails you. Loaded with garlic-induced powerful antioxidants that are both antibacterial and antifungal, Iserloh’s pan-roasted garlic & risotto recipe creates an irresistible draw that is bound to pull everyone to the table for a satisfying and healthy meal.
By The Numbers:
- Prep & Cook Time: 45 Minutes
- Servings: Six
- Nutrition Notes (Per Serving): Calories 323: Carbohydrates 51g: Protein 8g: Fat 10g: Saturated Fat 4g: Sodium 1,638 mg: Fiber 1g.
Ingredients:
- 2 quarts of vegetable stock
- 1 tablespoon of olive oil
- 6 whole garlic cloves
- 1 teaspoon of salt
- 2 tablespoons of unsalted grass-fed butter or coconut oil
- 2 cups uncooked short-grain white risotto rice
- 1 medium-size onion, chopped
- 1⁄2 teaspoon plus 1⁄4 teaspoon freshly ground black pepper
- 1 tablespoon heavy cream or coconut cream
- 1⁄2 cup grated Parmesan cheese or 1⁄4 cup nutritional yeast
Instructions:
- Heat the stock in a medium-sized saucepan over medium heat.
- Meanwhile, heat the olive oil in a large skillet over medium heat.
- Add the garlic and 1⁄2 teaspoon of salt to the skillet and cook, turning occasionally, for 10 to 15 minutes or until the garlic turns dark brown and starts to soften.
- Transfer the garlic to a cutting board and let rest until cool to the touch— about 5 minutes.
- Roughly chop the garlic, then return it to the skillet and add the butter.
- Add the rice and onion to the skillet with the garlic and place over medium heat.
- Sprinkle with the remaining 1⁄2 teaspoon of salt and 1⁄2 teaspoon of pepper. Cook for 2 to 3 minutes, stirring well to coat the rice.
- Add a few cups of the heated stock and bring to a simmer over medium heat.
- Stir the rice occasionally, adding more broth by full ladle as the level of the broth dips below the level of the rice.
- Cook for 20 to 25 minutes or until you have added all the stock, most of the liquid is absorbed and the rice kernels are fairly tender.
- Turn off the heat and let rest for 2 minutes.
- Add the cream and Parmesan (or nutritional yeast) and stir well. Garnish with the remaining 1⁄4 teaspoon of pepper and serve immediately.
About Jennifer Iserloh
Jennifer Iserloh is a veteran health writer and nutrition authority. She is a trained chef, certified health coach and healthy cooking celebrity, who believes that life should be celebrated every day through healthy eating that is both delicious and incredibly nutritious. She sees herself on a mission to empower people to take on a bigger role in their own health by promoting wellness practices and serving up delicious-tasting power meals made with superfoods. She is the author of several cookbooks and wellness guides, including The Superfoods Alchemy Cookbook.
To learn more about Jennifer Iserloh, her approach to food and wellness, please visit Body And Soul Academy. Visit Amazon to purchase The Superfoods Alchemy Cookbook.
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