Roasted Garlic Risotto

This is a Jamie Oliver recipe that I changed up slightly so it's vegetarian (basically just swapped out the chicken stock for vegetable stock) it was sooooo gooooood!!!!!!

2 heads of garlic

1.1 litres of vegetable stock

1 tablespoon olive oil

1 onion, finely chopped

2 cloves of garlic, finely chopped

1/2 head of celery, finely chopped

14 ounces risotto rice

2 wine glasses of vermouth

sea salt

a handful of fresh thyme leaves

fresh ground black pepper

2 1/2 ounces of vegan margarine

4 ounces grated Parmesan

5 1/2 ounces of chopped almonds

2 handfuls of breadcrumbs

olive oil

Preheat the oven to 450 degrees F. Roast the whole garlic heads on a dish until soft, about 30 mins.

Heat the stock. In a separate pan heat the olive oil, add the onion, garlic and celery, fry slowly for about 4 mins. When the vegetables have softened, add the rice and turn up the heat.

The rice will begin to fry, so keep stirring it. Once it starts to look slightly translucent add the vermouth and keep stirring.

Once the vermouth has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Separate the roasted garlic cloves and squeeze out the insides into the risotto. Careful, I almost burned myself. The insides of the garlic are trés hot! Add the thyme and black pepper. Turn down the heat to a highish simmer, keep adding ladles of stock. Stirring each time and letting the liquid soak in.

Remove from heat and add margarine and Parmesan. Stir and place a lid on the pan, let it sit for 2-3 minutes.

In a frying pan toast the almonds and bread crumbs in a little olive oil until crisp and golden. Season with some salt. Serve on top of the risotto.

Total time took me about an hour and so worth it. I loved this recipe!