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Roasted Garlic-And-Cheese Risotto
Ingredients
  • 1 garlic bulb
  • 7 shiitake mushrooms
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 1 ½ cups uncooked Arborio rice
  • ½ cup frozen corn kernels
  • ½ cup dry white wine
  • 7 to 8 cups fat-free reduced-sodium chicken broth, heated
  • 1 ½ teaspoons minced fresh or ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon rubbed sage
  • ½ (8-ounce) package ⅓-less-fat cream cheese, softened
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