A few pantry staples and a head of cauliflower transform into an elegant risotto, ideal for a vegetarian family meal or a quick dish for entertaining. Investing in a wedge of Parmesan (or less expensive grana Padano) is worth every penny, since a sprinkling of this strong hard cheese packs lots of flavour.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2009
MethodTrim 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.
Nutritional facts Per serving: about
- Sodium 678 mg
- Protein 10 g
- Calories 351.0
- Total fat 13 g
- Potassium 297 mg
- Cholesterol 9 mg
- Saturated fat 3 g
- Total carbohydrate 49 g
- Iron 9.0
- Folate 32.0
- Calcium 12.0
- Vitamin A 6.0
- Vitamin C 112.0