Name: Oat Risotto with Roasted Cauliflower
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Ingredients: 1 head cauliflower; 5 tablespoons extra-virgin olive oil; Kosher salt and finely ground black pepper; 5 cups chicken broth; 3 cloves garlic, finely chopped; 1 onion, chopped; 1 cup steel-cut oats; 1/2 cup white wine; 2 tablespoons unsalted butter; 1/2 cup finely grated Parmesan; 2 tablespoons chopped fresh flat-leaf parsley

Directions

Preheat the oven to 425 degrees F. Cut the cauliflower into 1/2-inch pieces and toss with 2 tablespoons of the oil, 1 teaspoon salt and 1/2 teaspoon pepper. Spread on a baking sheet and roast until golden, about 45 minutes.
Combine the broth and 1 cup water in a saucepan and bring to a bare simmer.
Heat the remaining 3 tablespoons oil in a medium, heavy pot over medium-high heat until hot. Add the garlic, onions, 1 teaspoon salt and 1/2 teaspoon pepper, and cook until softened, about 8 minutes. Stir in the oats and wine, and boil until the liquid is reduced by half, about 2 minutes.
Stir in the simmering broth 1 cup at a time, adding more after half of the liquid has evaporated. Continue stirring until the oats are tender, 35 to 40 minutes. Use all of the broth. Stir in the butter, cheese and parsley and season with salt and pepper.
Serve immediately, topped with the roasted cauliflower and parsley.

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Oat Risotto with Roasted Cauliflower

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