Wednesday, March 30, 2011

Roasted Cauliflower Risotto

Day 3.  I went and picked up my bridesmaid dress and made it back with plenty of time to make this Roasted Cauliflower Risotto from the March Food Network Magazine.  It didn't follow the normal risotto process that I'm used to so I was a little nervous, but it came out great!

Preheat over to 475 degrees.  Put one rack towards the top and one towards the bottom.  To be prepared, toss cauliflower florets with olive oil, salt and pepper and spread on a baking sheet to roast later.

Meanwhile, heat olive oil in a dutch oven.  I have been longing for a big ol' dutch oven.  In the mean time, I just have this little guy from my favorite mother-in-law.  Add chopped onion and chopped cauliflower stems.

After onions are translucent, add garlic and arborio rice.  Cook for about 2 minutes.  This is a good time to throw the cauliflower in the oven, top rack.

Add 1/2 cup of dry white wine, 3 cups of chicken broth, and 2 cups of water.  Even throw in a little salt. 

Then bring to a boil, cover, and pop it in the oven, bottom rack.  As long as you have the oven open, add about a 1/4 cup of sliced almonds to the cauliflower.  Cook for about another 15 minutes.  Cauliflower and almonds should start browning and the rice should be tender.

Take the cauliflower out to cool.  To the rice, add 2 tbsp of butter, a whole lot of Parmesan cheese and a bunch of chopped parsley.  Stir until it's nice and creamy!  I tasted it and had to add a bit of salt and pepper. 

Split the risotto between two dishes and top with the roasted cauliflower and almonds.  This was sooo good.  It was really filling, too.


1 comment:

  1. Isn't risotto this way a miracle? Martha Stewart has a parmesan cheese version that's prepared similarly-that made me nervous too, but it's a great side dish and super easy to pop it in the oven while you're doing other things!