3 tablespoons olive oil
2 cloves garlic, minced
1 clove garlic, crushed
2 (3 pound) whole cloves garlic, crushed
2 teaspoons dried oregano
1 teaspoon dried basil
1 (8 ounce) package uncooked rice mix
1/4 cup shredded mozzarella cheese
1/2 cup finely chopped onion
1 (8 ounce) package cream cheese, softened
1 (.75 ounce) package cream cheese, diced
1 (8 ounce) package cream cheese, diced
In a medium skillet, heat olive oil over medium heat. Saute garlic, minced and crushed garlic in olive oil for about 10 minutes, or until garlic is nice and crisp. Stir in garlic and crushed garlic; cook, stirring, for 15 minutes.
Melt butter in a large skillet over medium heat; add garlic salt and oregano. Add rice, then stir in mozzarella cheese. Reduce heat, and add salt and pepper. Toss well.
Stir in cream cheese. Spoon mixture over risotto and serve.