| Prep: 10 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 460 | 21g | 10g | 46g |
| sugars | fibre | protein | salt |
| 4g | 3g | 15g | 1.2g |
When I think of comfort food that offers both depth and simplicity, Roasted Elephant Garlic and Mushroom Risotto immediately comes to mind. This dish is an exquisite blend of flavors that harks back to my Gujarati roots, while also capturing the essence of West Coast freshness that I grew up with in California. The rich, roasted garlic and the earthy notes from the mixed mushrooms make this a dish that’s both hearty and elegant.
A Twist on Tradition
Risotto has always been a comforting staple, but adding roasted elephant garlic brings a unique twist that elevates the dish to a whole new level. Elephant garlic is milder and sweeter than its regular counterpart, making it perfect for slow roasting until caramelized and tender. Pairing it with cremini, shiitake, and oyster mushrooms gives the risotto a robust, umami flavor that you won’t be able to forget.
This recipe brings together the comfort of a well-loved Italian dish and the unique flavors of ingredients that might be new to some. It’s a bit like my journey as a chef, blending the traditional tastes of my heritage with new experiences and discoveries from my life in the States.
Health Benefits
Vegetable-based recipes like this one are not only delicious but also packed with health benefits. Mushrooms are an excellent source of vitamins, minerals, and antioxidants. They contain selenium, an essential mineral that supports immune function and protects the body against oxidative damage. Elephant garlic, while milder than regular garlic, still offers similar benefits. It’s known for its antimicrobial properties and can help boost your immune system.
The Arborio rice used in risotto is high in carbohydrates, providing a quick energy boost, but its creamy texture and filling nature ensure that you don’t overindulge. And let’s not forget the herbs! Fresh parsley and thyme don’t just add a pop of green and flavor but are also packed with vitamins and antioxidants.
Pairing Suggestions
Roasted Elephant Garlic and Mushroom Risotto can stand alone as a satisfying main course, but it also pairs wonderfully with other dishes. It works beautifully alongside a simple green salad with a citrusy vinaigrette to cut through the richness of the risotto. For a more substantial meal, you might pair it with grilled fish or chicken, seasoned simply with salt, pepper, and a squeeze of lemon.
This dish is somewhat similar to traditional garlic mushroom risotto but takes on a new character with the use of elephant garlic and a mix of mushroom varieties. It’s a great recipe for a cozy night in or even as a standout side dish for a more elaborate dinner party.
Inspired by both my cultures and the bounty of fresh produce available here on the West Coast, this Roasted Elephant Garlic and Mushroom Risotto is a dish that’s close to my heart. It’s a reminder of family, tradition, and the limitless possibilities that come with blending different culinary worlds.
What You’ll Need
- 2 heads of elephant garlic
- 8 oz. of mixed mushrooms (cremini, shiitake, oyster), sliced
- 2 cups Arborio rice
- 6 cups vegetable broth
- 1 cup dry white wine
- 1 medium onion, finely chopped
- 2 tbsp olive oil
- 2 tbsp butter
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1 tbsp chopped fresh thyme
Method
Step One
Preheat your oven to 400°F (200°C). Separate the elephant garlic into individual cloves, keeping the skin on. Place them on a baking sheet and drizzle with a bit of olive oil. Roast in the oven for about 25-30 minutes or until the garlic is soft and caramelized. Once done, let them cool slightly, then squeeze the roasted garlic out of their skins and set aside.
Step Two
In a large saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm over low heat as you prepare the risotto.
Step Three
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the mixed mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Season with salt and pepper, then remove from the skillet and set aside.
Step Four
In the same skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the Arborio rice and cook for an additional 2-3 minutes until the rice is well-coated and slightly toasted.
Step Five
Pour in the dry white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.
Step Six
Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir frequently and wait until each addition of broth is mostly absorbed before adding the next. This process should take about 18-20 minutes, until the rice is creamy and cooked al dente.
Step Seven
Once the risotto is ready, stir in the roasted elephant garlic, sautéed mushrooms, grated Parmesan cheese, and heavy cream. Mix well to combine and heat through for another 2-3 minutes. Season with salt and pepper to taste.
Step Eight
Remove the skillet from the heat and stir in the chopped fresh parsley and thyme. Serve the risotto immediately, garnished with additional Parmesan cheese and herbs if desired. Enjoy your Roasted Elephant Garlic and Mushroom Risotto!
