Roasted Garlic Risotto

I don't have much to say today except that this recipe is good, the type of food that sticks to your bones. If you're curious about roasted garlic, read the...

I don’t have much to say today except that this recipe is good, the type of food that sticks to your bones. If you’re curious about roasted garlic, read the tutorial I posted a few days ago about why and how you should roast garlic. It’s magic.
Recipe Rundown
Taste: There isn’t much better than the caramelized taste of roasted garlic, especially when combined with butter, wine, and cheese.
Texture: Creamy, thick, and indulgent.

Ease: Risotto itself isn’t hard, it just needs constant attention. Pour yourself a glass of wine and turn on your favorite music and get ready to stir.
Appearance: Is there anything more creamy looking than risotto? Besides cream.
Pros: Just so tasty.
Cons: Not whole wheat and never will be.
Would I make this again? Stay tuned for what I do with my leftover risotto!

Roasted Garlic Risotto
6 servings
Adapted from the Bon Appetit Cookbook
  • 1 head of garlic, roasted & pureed (see this tutorial)
  • 4 cups of water (do not use stock, it will overwhelm the taste of the garlic)
  • 2 tablespoons butter
  • 1/4 cup finely chopped onion
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 1/4 cup freshly grated parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • salt & freshly ground black pepper

Bring 4 cups water to a simmer in a medium saucepan. Reduce heat to low, cover, and keep hot.

Melt butter in heavy large saucepan over medium-high heat. Add onion and saute until tender, about 3 minutes. Add rice and stir until golden, about 3 minutes (toasting the rice helps prevent it from becoming soggy). Add wine and stir until absorbed, about 2 minutes. Ladle in 1 cup hot water. Reduce heat to simmer and stir until liquid is absorbed. Continue adding hot water 1 cup at a time, simmering until liquid is absorbed before each addition and stirring frequently, until rice is just tender and mixture is very thick, about 25 minutes. *Tip – the more you stir, the creamier your risotto will be.

Add in cheese, parsley, and garlic puree into risotto. Season to taste with salt and freshly ground black pepper.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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20 Responses to “Roasted Garlic Risotto”

  1. #
    Lindsay — February 17, 2011 at 8:36 pm

    yum!! i made roasted garlic orzo w/ chicken sausage last night!!

  2. #
    thehooteats — February 17, 2011 at 9:09 pm

    I need to stop being so ADD and make a risotto, especially since this one uses water and not stock [which I sadly never have on hand].

  3. #
    american girl in italy — February 18, 2011 at 12:21 am

    especially since this one uses water and not stock [which I sadly never have on hand].

    you can use bouillon cubes, added to water. in italy, we use *dado* which is bouillon, all the time.

    buy a box, and you always have it on hand.

    this garlic risotto recipe looks good! i am going to try it this week.

  4. #
    Farida — February 18, 2011 at 7:36 am

    love your blog and great articles.


  5. #
    Jessica {The Novice Chef} — February 18, 2011 at 7:53 am

    This looks great! I love a good Risotto and yours looks amazing!

  6. #
    The Mom Chef — February 18, 2011 at 1:31 pm

    This comment is just proof that submitting to food gawker works. I saw the picture and it drew me right in. Well, the title did too. Creamy; garlic; risotto. It's a trifecta. Thanks for sharing the recipe. I love risotta and can't wait to make this.

  7. #
    City — February 18, 2011 at 8:45 pm

    I always used to be intimidated by risotto, but I tried making it over the summer and was so glad I did. This recipe looks great.

  8. #
    Tracey — February 18, 2011 at 11:04 pm

    Your photos are so gorgeous Tessa! I always drool over them on Foodgawker 🙂 The risotto looks terrific.

  9. #
    Chihiro — February 19, 2011 at 3:22 am

    Are those pots from Le Creuset? They're so adorable!
    The risotto sounds delicious as well 🙂

  10. #
    Tessa — February 19, 2011 at 4:37 pm

    Chihiro – They're actually knock-off versions of the Le Creuset ones that I found at Cost Plus World Market! They were WAY cheaper.

  11. #
    spike. — February 19, 2011 at 8:54 pm

    i love risotto, the perfect comfort food. Yours looks perfect

  12. #
    Nancy — February 20, 2011 at 8:04 pm

    I tried to make this last night, and halved the recipe so as to make enough for three, for me and my boyfriend. But the amount it actually produced was really tiny and nowhere near enough which was kind of saddening after stirring the pot for absolutely ages. Did I do it wrong? Should it have increased in volume much more?

  13. #
    Jasmine — February 21, 2011 at 3:46 am

    this looks so yummy. i've never had risotto before. i think this will be the first time i try it.

  14. #
    Amanda — February 23, 2011 at 1:50 am

    Roasted garlic risotto. Forget 'I love you,' those are three most wonderful words a girl could hear.

  15. #
    Kent Mccullan — April 19, 2013 at 7:30 pm

    Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy, and chewy, due to its higher amylopectin starch content;[1] thus, it has a starchy taste but blends well with other flavours. It is used to make risotto, although Carnaroli, Maratelli and Vialone Nano are sometimes used to prepare the dish. Arborio rice is also used for rice pudding.’

    Most recently released article provided by our online site

  16. #
    Heidi — May 17, 2013 at 2:38 pm

    Great blog here! Also your website loads up very
    fast! What web host are you using? Can I get your affiliate
    link to your host? I wish my website loaded up as quickly as yours lol

  17. # — May 28, 2013 at 10:19 pm

    What i do not realize is in truth how you’re not actually much more well-liked than you might be right now. You are so intelligent. You understand therefore considerably when it comes to this matter, made me in my opinion consider it from so many numerous angles. Its like men and women are not interested except it’s something to do with Girl gaga!
    Your personal stuffs outstanding. Always take care
    of it up!

  18. #
    Emma — October 13, 2013 at 1:52 pm

    Finished making this just a few minutes ago, and it’s AMAZING!!!!! Thank you so much!!!!!

  19. #
    Ash K — February 16, 2016 at 3:31 am

    I happen to have roasted garlic stock on hand ( I found it at my local Safeway ) and I cannot wait to try it!

    • #
      Tessa — February 16, 2016 at 4:44 pm


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