Baked Cauliflower Risotto
Votes: 1
Risotto - a side dish made from rice varieties that will give the dish a creamy consistency. Liquid is added to the rice and simmered until evaporated, then whisked with butter and Parmesan or Pecorino Romano cheese for added fluffiness.
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 506, total fat 29 G., saturated fats G., proteins 18 G., carbohydrates 38 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 506, total fat 29 G., saturated fats G., proteins 18 G., carbohydrates 38 G., fiber G., cholesterol mg, sodium mg, sugar G.
A risotto recipe featuring baked cauliflower, almonds, and parsley. The rice is first sautéed with onions and garlic. It's then mixed with white wine and baked until the liquid evaporates, then whipped with butter and fontina cheese.
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, separated into florets and cut each in half
- 3 tbsp. l. olive oil
- Coarse salt and freshly ground pepper
- 1/4 cup sliced almonds
- 1/2 medium onion, finely chopped
- 1.5 cups Italian white round grain rice (Italica, Arborio)
- 1 clove of garlic, finely chopped
- 1/2 cup dry white wine
- 3 cups lightly salted chicken broth
- 2 tbsp (30 g) butter
- 120 g of Italian cheese Fontina, coarsely grate (1.5 cups)
- 1/2 cup coarsely chopped fresh parsley
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Recipes with similar ingredients: cauliflower, almond, onions, Arborio rice, round grain rice, Italica rice, garlic, white wine, Fontina cheese, parsley
Cooking the dish according to the recipe:
- Preheat oven to 250°C. Toss the cauliflower with 1 tablespoon of olive oil on a baking sheet. Spread evenly over the surface and sprinkle with salt and pepper. Bake the cauliflower in the top rack of the oven for 5 minutes. Add the almonds and continue baking until the cauliflower is tender, about 15 more minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the rice and garlic and cook for 2 minutes.
Pour in the wine and simmer, stirring, until the liquid has evaporated, 1 to 2 minutes. Add the broth, 2 cups water, and 1 teaspoon salt; cover and bring to a simmer. Place the roasting pan on the bottom rack of the oven and continue cooking until the rice is tender, about 15 minutes. - Remove the risotto from the oven, add the butter, fontina cheese, and parsley, and stir vigorously. Divide the risotto among bowls and top with the roasted cauliflower and almonds.
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