Oatmeal Risotto with Roasted Cauliflower
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 534, total fat 33 G., saturated fats 10 G., proteins 20 G., carbohydrates 37 G., fiber 6 G., cholesterol 37 mg, sodium 1310 mg, sugar 9 G.
Calories 534, total fat 33 G., saturated fats 10 G., proteins 20 G., carbohydrates 37 G., fiber 6 G., cholesterol 37 mg, sodium 1310 mg, sugar 9 G.
Steel-cut oats are much healthier than rolled oats and are perfect not only for breakfast porridge but also for more substantial dishes, like this risotto – a great way to incorporate more whole grains into your diet! Steel-cut oat risotto is just as creamy, but with a pleasant nutty flavor that will make you forget about rice. Serve it with a roasted cauliflower topping for a complete vegetarian meal.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 head of cauliflower
- 5 tablespoons extra-virgin olive oil
- 5 cups chicken broth
- 3 cloves garlic, finely chopped
- 1 onion, chopped
- 1 tbsp. chopped oats
- 0.5 cups white rice
- 2 tablespoons unsalted butter
- 0.5 cup finely grated Parmesan
- 2 tbsp chopped fresh parsley
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Cooking the dish according to the recipe:
- Preheat oven to 220°C. Cut the cauliflower into 1-cm pieces and toss with 2 tablespoons olive oil, 1 teaspoon salt, and 0.5 teaspoon black pepper. Place on a baking sheet and bake until golden brown, about 45 minutes.
- Combine the broth with 1 cup of water in a saucepan and bring to a boil.
- In a medium heavy-bottomed saucepan, heat the remaining 3 tablespoons oil over medium-high heat. Add the garlic, onion, 1 teaspoon salt, and 1/2 teaspoon black pepper and cook until the onion softens, about 8 minutes. Add the oats and wine and cook until the liquid is reduced by half, about 2 minutes.
- Stir 1 cup of the oats into the simmering broth at a time, allowing the previous portion of liquid to be absorbed. Continue stirring until the oats are tender, 35-40 minutes. Use all the broth. Add the butter, cheese, and parsley, and season with salt and pepper to taste.
- Serve the risotto immediately, topped with the roasted cauliflower.
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