Roasted Cauliflower Risotto with Canadian Parmesan
296 people added this to their Recipe Box
Roasted Cauliflower Risotto with Canadian Parmesan
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 351351 cal |
| pro | 10 g10g pro |
| total fat | 13 g13g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 49 g49g carb |
| fibre | 5 g5g fibre |
| chol | 9 mg9mg chol |
| sodium | 678 mg678mg sodium |
| potassium | 297 mg297mg potassium |
| RDI: | - |
| calcium | 1212 calcium |
| iron | 99 iron |
| vit A | 66 vit A |
| vit C | 112112 vit C |
| folate | 3232 folate |
Ingredients
-
1 head cauliflower (about 2 lb/1 kg)
3 cloves garlic
3 tbsp extra-virgin olive oil
1/2 tsp salt
1-1/4 cups vegetable or chicken broth
1 large shallot, minced (or œ cup/50 mL minced onion)
1 cup arborio rice
1/4 cup dry white wine
1/3 cup grated Canadian Parmesan cheese
1/4 cup chopped fresh parsley
Preparation
Trim cauliflower; cut into florets. In large bowl, toss together cauliflower, garlic, 2 tbsp (25 mL) of the oil and 1/4 tsp (1 mL) of the salt. Roast on greased baking sheet in 400°F (200°C) oven until golden and tender, 35 to 45 minutes. Mash garlic with fork.
Meanwhile, in small saucepan, bring broth and 1-3/4 cups (425 mL) water to boil; reduce heat to low and keep warm.
In large saucepan, heat remaining oil over medium heat; cook shallot and remaining salt, stirring occasionally, until golden, about 3 minutes.
Add rice, stirring to coat and toast grains. Add wine; cook, stirring, until no liquid remains, about 1 minute.
Add broth mixture, 1/2 cup (125 mL) at a time and stirring after each addition until most of the liquid is absorbed before adding more, 18 to 20 minutes in total. (Rice should be loose, creamy but not mushy, and still slightly firm in centre of kernel.) Stir in cauliflower, garlic, cheese and parsley.
Meanwhile, in small saucepan, bring broth and 1-3/4 cups (425 mL) water to boil; reduce heat to low and keep warm.
In large saucepan, heat remaining oil over medium heat; cook shallot and remaining salt, stirring occasionally, until golden, about 3 minutes.
Add rice, stirring to coat and toast grains. Add wine; cook, stirring, until no liquid remains, about 1 minute.
Add broth mixture, 1/2 cup (125 mL) at a time and stirring after each addition until most of the liquid is absorbed before adding more, 18 to 20 minutes in total. (Rice should be loose, creamy but not mushy, and still slightly firm in centre of kernel.) Stir in cauliflower, garlic, cheese and parsley.
- Keywords : Main Course; Vegetarian; Italian; Parmesan; Rice; Cauliflower; 400 calories; Cheap;
Related content
-
-
Pesto Linguine with Cherry Tomatoes
Take the opportunity that August brings by enjoying foods fresh from the garden. Quickly broiling...
-
Italian Vegetable Casserole
Grilling the vegetables before baking gives them a subtle smokiness that makes this casserole...
-
Creamy Tomato Shells
Add calcium to your weekday pasta dinner with a splash of vitamin-rich evaporated milk.
