Instant Dutch Oven - Roasted Garlic Risotto


  • 1 head of garlic
  • olive oil
  • salt
  • 1 tbsp oil
  • 1 tbsp butter
  • 1 onion
  • 1 carrot
  • 1 head of garlic
  • 1 cup Arborio rice
  • 1/2 tsp salt
  • 1/2 cup Parmesan cheese
  • 3 tbsp fresh parsley
  • 1/4 cup white wine
  • 5 cups chicken stock
  • Select Manual Mode 2325F for 1 hour.
  • Cut the top of the garlic head off.
  • When preheated, place a piece of foil in the bottom of the pot, and place the head of garlic in the center.
  • Drizzle with oil and a pinch of salt.
  • Place the lid on and let the garlic roast slowly. Try not to open the lid, until the one-hour time is completed.
  • Select Manual Mode 2350°F for 30 minutes.
  • When preheated, add the oil, butter, diced onions, carrots and ½ tsp of salt. Sauté for 5 minutes stirring occasionally.
  • Add the arborio rice and cook for 3 minutes stirring frequently.
  • Add the roasted garlic cloves, they can be added whole, as they will break down as the rice cooks.
  • Add the white wine, stir, and cook for about 1 minute.
  • Add one ladle, about ½ cup to 1 cup of chicken stock to the pot and stir gently until the stock is absorbed into the rice.
  • Continue adding one ladle of stock at a time, stirring frequently until absorbed, before adding another ladle of stock.
  • Continue adding the stock, one ladle at a time, until all the stock is added, and the rice is cooked to al dente.
  • Press CANCEL if there is any remaining time.
  • Using the handle grips, remove the cooking pot from the base and place on the countertop protector.
  • Stir in the parmesan cheese and parsley.
  • Serve and enjoy!
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