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Roasted Garlic and Mushroom Risotto Recipe

Roasted Garlic and Mushroom Risotto

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Average Rating:

Total Reviews: 39

Showing 11-20 of 39

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  • on April 25, 2011

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    For those who griped about leaving the oven on for an hour just to roast one head of garlic: doesn't it annoy you ever more when she uses FRESH herbs in stuff and then NEVER includes the cost of them in her final tally? I don't know about where you live, but here, those little plastic boxes of fresh herbs are $3 - $4 each! And while I love a lot of her recipes, I disagree with her pricing.

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  • on April 18, 2011

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    loved it- used long grain brown rice so took about double the time but so worth it- best risotto i ever made!

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  • on April 12, 2011

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    This turned out mushy and had absolutely no flavor, will no make again.

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  • on November 05, 2010

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    Oh, for heaven's sake! We're going to make this dish because we love garlic, so roast several heads at once. That's how I minimize the cost. Then there is some on hand for the next roasted garlic dish.

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  • on September 23, 2010

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    This is the first time I've ever made risotto and it came out fantastic!!! I did not roast the garlic (too hot to run the oven in the summer, just added minced garlic at the end of the onion and mushrooms part. Taste was wonderful. Thanks Sandra Lee!

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  • on August 28, 2010

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    Made this with traditional aborio rice. I made a half recipe (more than enough as a side dish for four and cut everything in half except the stock; you need the extra stock to cook the aborio correctly. I was also out of fresh ginger so I substituted 1 tsp of dried.

    As for taking 50 minutes to roast the garlic, we just used the over at the same tome to prepare our bread - not that big of a deal.

    Served it with grilled Tilapia and fresh tomatoe salad. Yummy! It was fantastic and I will definitely make it again.

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  • on August 21, 2010

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    Followed this recipe to a T, even roasting the single head of garlic for an hour in the oven. The flavor was awful, and the texture was awful. The more I tried to gently combine the parmesan and roasted garlic into the rice, the worse the texture became. Hubby and I threw the whole thing out.

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  • on August 12, 2010

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    I agree with others, baking 1 head of garlic kind of voids the low-dollar deal, so I used minced garlic instead. Added it towards the end of the onions and mushrooms cooking, turned out just fine. I also added some dried parsley, thyme and basil for added taste and color. Added a pinch of ground rosemary as well. Added a little extra depth of flavor.
    I live at 8500', so the cooking time just about doubled but it was worth it. Much better than store-bought and this recipe seems to yield a whole lot. Will probably accompany at least 6 meals.

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  • on August 04, 2010

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    I agree with Edith in Knoxville, TN. That was the very first thing that came into my mind. I will NOT turn on my oven for 1 hour for to roast 1 head of garlic. Now if I had something else in the oven, no problem, as I love the taste of roasted garlic. But to spend the $ on energy running your oven for that is crazy. Sorry Sandra, you didn't win this one with me.

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  • on August 03, 2010

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    This was my first risotto and I just loved it. As one person said it was a waste of electricity to roast just one bulb of garlic so I roasted it in a small toaster oven. My 18 month old twins just ate and ate. I will make this again for sure!

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