Cauliflower And Leek Risotto Recipes

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CAULIFLOWER AND LEEK RISOTTO



Cauliflower and Leek Risotto image

This simple and elegant recipe is from chef Mark Kiffin (of Compound Restaurant, Santa Fe) and was published in Gourmet Magazine (Oct. 2003). He recommendes using Carnaroli rice which you can find at Italian markets, but Arborio will do.

Provided by blucoat

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 medium leek, finely chopped (white and pale green parts only)
1 medium head cauliflower, cut into 1-inch-wide florets (2 lb)
3 1/2 cups canned low sodium vegetable broth (28 fl oz) or 3 1/2 cups chicken broth (28 fl oz)
1 1/2 cups water
3 tablespoons unsalted butter
1 cup rice (6 3/4 oz)
1 1/2 ounces finely grated parmigiano-reggiano cheese (3/4 cup)
salt
pepper

Steps:

  • Wash leek well in a bowl of cold water, then lift out and drain. Blanch leek and cauliflower in a 4- to 5-quart pot of boiling salted water, uncovered, 1 minute. Drain in a sieve and transfer to a bowl of cold water to stop cooking. Drain well.
  • Bring broth and water to a boil in a 2- to 3-quart saucepan and keep broth at a bare simmer, covered.
  • Heat 2 tablespoons butter in a 4-quart heavy pot over moderately high heat until foam subsides, then sauté cauliflower and leek, stirring, 2 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy looking, 20 to 25 minutes. (There may be leftover broth.)
  • Remove from heat and stir in cheese, remaining tablespoon butter, and salt and pepper to taste. Thin with a little remaining broth as desired and serve immediately.

Nutrition Facts : Calories 230.6, Fat 8, SaturatedFat 5, Cholesterol 20.4, Sodium 155.2, Carbohydrate 33.2, Fiber 3.1, Sugar 2.9, Protein 7

CAULIFLOWER AND LEEK RISOTTO



Cauliflower and Leek Risotto image

Provided by Mark Kiffin

Categories     Rice     Vegetable     Parmesan     Cauliflower     Leek     Simmer     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 7

1 medium leek (white and pale green parts only), finely chopped
1 medium head cauliflower (2 pounds), cut into 1-inch-wide florets
3 1/2 cups chicken stock or canned low-sodium broth (28 ounces)
1 1/2 cups water
3 tablespoons unsalted butter
1 cup Carnaroli rice* (6 3/4 ounces)
1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup)

Steps:

  • Wash leek well in a bowl of cold water, then lift out and drain. Blanch leek and cauliflower in a 4- to 5-quart pot of boiling salted water , uncovered, 1 minute. Drain in a sieve and transfer to a bowl of cold water to stop cooking. Drain well.
  • Bring stock and water to a boil in a 2- to 3-quart saucepan and keep stock at a bare simmer, covered.
  • Heat 2 tablespoons butter in a 4-quart heavy pot over moderately high heat until foam subsides, then sauté cauliflower and leek, stirring, 2 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding stock, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy looking, 20 to 25 minutes. (There may be leftover broth.)
  • Remove from heat and stir in cheese, remaining tablespoon butter, and salt and pepper to taste. Thin with a little remaining stock as desired and serve immediately.
  • *Available at Italian markets, some specialty foods shops, and www.esperya.com.

ROASTED CAULIFLOWER AND LEEK SOUP



Roasted Cauliflower and Leek Soup image

This is a really delicious soup I make.

Provided by Brandon Squige Johnson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h15m

Yield 6

Number Of Ingredients 11

2 cloves garlic, minced
2 tablespoons vegetable oil
1 head cauliflower, broken into florets
3 tablespoons butter
2 leeks, white part only, chopped
¼ cup all-purpose flour
1 quart chicken stock
⅓ cup heavy whipping cream
1 teaspoon dried chervil
1 teaspoon kosher salt
1 tablespoon cracked black pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
  • Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
  • Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 15.4 g, Cholesterol 33.9 mg, Fat 15.9 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 855.6 mg, Sugar 3.9 g

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