Cauliflower Risotto With Brie And Almonds Recipes
ROASTED CAULIFLOWER RISOTTO
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F. Toss the cauliflower florets with 1 tablespoon olive oil on a baking sheet. Spread in a single layer and season with salt and pepper. Roast on the upper oven rack, 5 minutes. Add the almonds and roast until the cauliflower is tender, about 15 more minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat. Add the onion and cauliflower stems and cook, stirring, until the onion is translucent, about 3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add the broth, 2 cups water and 1 teaspoon salt; cover and bring to a boil. Transfer the pot to the lower oven rack and bake until the rice is tender, about 15 minutes.
- Remove the rice from the oven and add the butter, fontina and parsley, stirring vigorously until the risotto is creamy, 1 to 2 minutes. Divide among bowls and top with the roasted cauliflower and almonds.
Nutrition Facts : Calories 506, Fat 29 grams, SaturatedFat 11 grams, Cholesterol 67 milligrams, Sodium 836 milligrams, Carbohydrate 38 grams, Fiber 5 grams, Protein 18 grams
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