Roasted Garlic Risotto

If you love garlic as much as I do, you're constantly thinking of new things to make with it. Last weekend's creation: roasted garlic risotto. My cooking experiments are a bit hit-or-miss, but this one counts as a definite success.

4 tablespoons olive oil
1 cup onion, chopped
4-6 scallions, chopped
4 1/2 cups vegetable stock
1 cup arborio rice
3/4 cup parmesan cheese, grated
3-5 heads garlic
1/2 cup pistacchios, chopped
Salt and pepper to taste

1. To roast garlic, preheat open to 325 (F). Chop off the top third of the garlic heads. Place in 8x8-inch baking dish. Add approximately 1/2 cup vegetable stock (enough to cover the bottom third of the garlic heads). Drizzle with 2 tablespoons olive oil. Sprinkle with rosemary. Cover with aluminum foil. Cook for about 1 hour, until the garlic is soft and tender.

2. Heat 2 tablespoons olive oil in a heavy saucepan or pot. Add onion, saute over low heat for 2-3 minutes (until soft). Add scallions, saute for another minute. Add 1 cup rice; cook and stir for 3 minutes.

3. Bring 4 cups vegetable stock to boil in another saucepan. Reduce heat to simmer.

4. Slowly add 1 cup of stock to rice, stirring constantly. When stock has been absorbed, add 1/2 cup stock, stirring continously. Repeat until all the stock is gone; 25-30 minutes. The rice should be creamy and tender.

5. Squeeze roasted garlic heads into rice. Add grated parmesan cheese. Stir until mixed well. Add salt and pepper to taste. Garnish with chopped pistacchios.

We ate this with fresh olive bread and tomato soup.