Roasted Cauliflower Risotto

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 head cauliflower, florets cut into 1/2-inch pieces, stems chopped
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/4 cup sliced almonds
  • 1/2 medium onion, finely chopped
  • 1 1/2 cups short-grain Italian rice (such as arborio or vialone nano)
  • 1 clove garlic, minced
  • 1/2 cup dry white wine
  • 3 cups low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 4 ounces Italian fontina cheese, grated (1 1/2 cups)
  • 1/2 cup roughly chopped fresh parsley
Directions
  • Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F. Toss the cauliflower florets with 1 tablespoon olive oil on a baking sheet. Spread in a single layer and season with salt and pepper. Roast on the upper oven rack, 5 minutes. Add the almonds and roast until the cauliflower is tender, about 15 more minutes.

  • Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat. Add the onion and cauliflower stems and cook, stirring, until the onion is translucent, about 3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add the broth, 2 cups water and 1 teaspoon salt; cover and bring to a boil. Transfer the pot to the lower oven rack and bake until the rice is tender, about 15 minutes.

  • Remove the rice from the oven and add the butter, fontina and parsley, stirring vigorously until the risotto is creamy, 1 to 2 minutes. Divide among bowls and top with the roasted cauliflower and almonds.

  • Per serving: Calories 506; Fat 29 g (Saturated 11 g); Cholesterol 67 mg; Sodium 836 mg; Carbohydrate 38 g; Fiber 5 g; Protein 18 g

  • Photograph by Antonis Achilleos


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