Roasted Cauliflower Risotto
From pkusmc 10 years ago
- 40 minutes to make
- Serves 6-8
Risotto can be a pain to make, but it's always so delicious. This version came out amazing and paired perfectly with braised short ribs.
Ingredients
- 2 cups arborio rice shopping list
- 6 cups chicken stock shopping list
- 1 cup dry white wine shopping list
- 1 small sweet onion, chopped shopping list
- 1 cup chopped portabello mushrooms shopping list
- 2 cloves garlic, minced shopping list
- 3 T olive oil shopping list
- 1/2 tsp black pepper shopping list
- 1/2 cup grated parmesan cheese shopping list
- 1 head of cauliflower shopping list
How to make it
- Preheat oven to 450
- With a paring knife, separate the florets from the stem of the head of cauliflower. Cut them up into 1/2" pieces and toss them in a bowl with 1 T olive oil and 1/2 tsp black pepper
- Place on a baking sheet and roast for 20 - 25 minutes
- Heat up chicken stock until simmering
- In a large skillet heat 2 T olive oil
- Chop up about 1/2 cup of the cauliflower stem and toss in the heated pan
- Add chopped mushrooms, onion and minced garlic
- Cook until the onion is translucent, or about 5 minutes in medium high heat
- Add the arborio rice and stir for about another 5 minutes
- Add the wine and let it cook out, stirring constantly
- Add one ladle, or about 1/2 cup of stock and stir until cooked out
- Continue adding the stock until the rice is Al dente...about 20 minutes. Add the Parmesan cheese and more stock to make the risotto nice and creamy.
- Remove roasted cauliflower from the oven and stir into the rice
- Add the remaining stock for a "loose" risotto, or let it thicken up.,,however you like it. I prefer a thicker risotto to a soupy kind.
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