Roasted Garlic-And-Cheese Risotto

• 1 garlic bulb
• 7 shiitake mushrooms
• 1 teaspoon butter
• 1 teaspoon olive oil
• 1 medium onion, chopped
• 1 1/2 cups uncooked Arborio rice
• 1/2 cup frozen corn kernels
• 1/2 cup dry white wine
• 7 to 8 cups fat-free reduced-sodium chicken broth, heated
• 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon rubbed sage
• 1/2 (8-ounce) package 1/3-less-fat cream cheese, softened

1. Cut off pointed end of garlic; place garlic on a piece of aluminum foil. Fold foil to seal.
2. Bake at 425u0b0 for 30 minutes; cool. Squeeze pulp from garlic cloves, and chop. Set aside.
3. Remove stems from mushrooms, and discard. Thinly slice mushroom caps.
4. Melt butter with oil in a 2-quart saucepan over medium-high heat. Add onion and mushrooms, and saute 2 to 3 minutes. Add rice; saute 1 minute. Stir in corn and wine; reduce heat to medium, and simmer, stirring constantly, until wine is reduced by half. Add 1/2 cup hot broth, and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining hot broth, 1/2 cup at a time, until rice is tender. (Total cooking time is about 35 to 45 minutes.)
5. Stir in thyme and next 3 ingredients. Add cream cheese and chopped roasted garlic, stirring until blended. Serve immediately.

garlic, shiitake mushrooms, butter, olive oil, onion, rice, frozen corn kernels, white wine, chicken broth, thyme, salt, pepper, sage, cream cheese

Taken from www.myrecipes.com/recipe/roasted-garlic-and-cheese-risotto (may not work)