Roasted Garlic Risotto with Tomato Sauce – Dinner – Recipes


With the weather getting cooler comfort foods come to mind.  Risotto is one of those comfort foods that I enjoy and adding roasted garlic makes it that much more delicious.

Roasted Garlic Risotto with Tomato Sauce
Serves 6-8

2 garlic bulbs, roasted
1/4 cup plus 2 teaspoons olive oil
1 teaspoon Italian parsley, minced
1 teaspoon fresh basil, minced
1/2 teaspoon fresh oregano, minced
8 cups chicken stock
1/3 fennel bulb, finely chopped
2 cups Arborio rice
2/3 cup dry white wine
Salt and freshly ground pepper

Preheat the oven to 325 degrees.

Drizzle the garlic bulbs with the olive oil, wrap in foil and roast in the oven for 1 hour.

Cool then slip the garlic from its skins and mash with the parsley, basil and oregano.
In a medium saucepan heat the chicken stock over moderate heat and keep warm.
Heat the remaining 1/4 cup olive oil in a heavy large saucepan. Add the fennel and cook over low heat, stirring, until tender, about 5 minutes.  Add the rice and stir to coat with the oil.  Stir in the wine and simmer until absorbed, about 2 minutes.

Add one-quarter of the warm stock to the rice and cook, stirring constantly, until absorbed, about 5 minutes. Add the remaining stock in 3 batches; cook, stirring constantly until the stock is absorbed before adding more. The rice is done when it is just cooked through and lightly bound with creamy liquid; about 25 minutes total cooking time.

Stir in the roasted garlic paste and season with salt and pepper.

In a serving dish, place some of the sauce on the bottom then scoop the risotto on top.

Tomato Sauce

2 tablespoons extra-virgin olive oil
1 small onion, chopped
3 garlic cloves, finely chopped
3 (28-ounce) cans imported Italian whole tomatoes
2 teaspoons sugar
2 teaspoons Italian seasoning
1/3 cup Italian bread crumbs
Salt and freshly ground pepper to taste

Heat the oil in a pot then add the onions and cook over medium heat for 5-6 minutes.  Add the garlic and cook another 1-2 minutes then add the tomatoes, sugar, Italian seasoning, bread crumbs, salt and pepper.  Continue cooking for 30-40 minutes until the tomatoes have broken down.  Check for seasoning.

Using an immersion blender, blend until smooth or blend in a food processor or blender.

This entry was posted in Dinner, Recipes. Bookmark the permalink.

2 Responses to Roasted Garlic Risotto with Tomato Sauce – Dinner – Recipes

  1. Amy Botticello says:

    Hi Karen-
    I wanted to make risotto with tomato sauce for a family dinner this weekend & I came across your photo. When I saw fennel in your recipe I immediately decided to make yours! I love fennel and I knew it ensure a creamy texture. Your tomato sauce is like how I do mine normally, except for addition the bread crumbs. It made a lot of sense to thicken the sauce to attractively plate it. Well, my risotto turned out fabulous and my guests loved the presentation. We topped each plate with some grilled shrimp and scallops, too. I made the risotto the day before in my pressure cooker (10 min cooking time!) & it reheated perfectly. The tomato sauce was extra good and the bread crumbs gave it a silky creamy texture. I used Muir Glen tomatoes for the first time and they elevated my sauce to a new level. In your bio your cooking style is described as being “casual elegance” and thanks to your recipe I was able to achieve that in my risotto dish, too! Amy

    • Karen says:

      Hi Amy, thanks you for your comments and so happy that you liked my recipe. I’ve been adding bread crumbs to certain sauces for years and have never seen it in other recipes. I’m looking forward to posting lots of new recipes so keep in touch! Happy Holidays, Karen

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>