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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    10 Reviews
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    Simple, easy, and tasty! I omit the almonds b/c my husand does not care for them. Perfect for a weeknite side with plenty of leftovers. Reheats well too!
    this recipe does not work as written: 20 minutes is not enough time to roast the raw cauliflower florets (unless you make them very small, which is not in the directions, and 15 minutes is WAY to long to toast sliced almonds. they will (and did burn. the entire recipe is quite bland without some tweaking. 
     
    i salvaged the recipe by cooking the half-roasted cauliflower stove top in some broth, dry-toasting the almonds in a pan, adding a bay leaf, a good amount of parmesan, and more salt and pepper.
    I really like this recipe. It's easier to make risotto this way than the stove top. This is the second time i've made it. The first time I followed the recipe exactly. The second time I used zucchini instead of cauliflower and finely chopped fresh spinach instead of parsley. This recipe is a definite keeper. THANKS!
    We loved this recipe. It is very creamy and you get a great cauliflower flavor. Used vegetable broth to make it vegetarian. yum.
    I ended up cooking this on the stove top and continued to add wine and chicken broth to simmering rice until it was tender, then continued with recipe as directed. I also sprinkled some garlic salt on the cauliflower and almond mix. Very pleased with the flavor- rich and cheesey, great texture from the roasted cauliflower and crunchy almonds. Was hearty enough for a light meal.
    Horrible, I followed the recipe as written. This risotto was way too bland. Will not make it again.
     
    Excellent- will make again! I halved the salt to 1/2 tsp. It definitely makes plenty for 6-8. Delicious
    Very good! Made it just like the recipe said and really loved the almonds.
    This dish was so easy and delicious. The Fontina cheese adds just the right amount of creaminess. I made it without the white wine (did not have any) so I used 1/2 c. of the chicken broth instead and it was still excellent. I also agree with the previous comment, this could easily be a side dish for 6-8 people, it makes so much. Definitely a must try.
    Very good and very easy. I didn't use almonds (thought I had them, but my pantry informed me otherwise), but didn't make any other alterations to the recipe. Delicious - my only comment is that if you're using this as a side dish, it's really more for 6-8 people, not 4.
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    This recipe is featured in:

    Italian Cooking Basics