Roasted Cauliflower Risotto
- Number of Servings: 4
Ingredients
1 head cauliflower1 tablespoons olive oil½ teaspoon kosher salt6 cups vegetable broth1 tablespoons olive oil1 large shallot, minced1 clove of garlic, minced2 cups Arborio rice¾ cup dry white wine375 g dry curd cottage cheese4 cups spinach leaves2 cup chickpeas, no salt added¾ cup Parmesan cheeseFresh ground pepper
Preheat the oven to 450°F.
Place broth in a medium sauce pan and heat to a simmer; reduce heat and keep warm.
Cut the cauliflower into florets (cut off the bottom, then cut the head in half and remove the florets). Line a baking sheet with parchment paper, place the cauliflower in the pan and drizzle on olive oil, ½ teaspoon kosher salt, and fresh ground pepper. Mix with your hands to thoroughly coat. Place in the oven and roast for 30 minutes, until tender and browned, stirring once.
Meanwhile, mince the shallot. Then, in a large heavy-bottomed skillet, pot or Dutch oven, heat 1 tablespoon olive oil over medium high heat. Add the shallot and garlic, reduce heat to medium, and cook until translucent, stirring often, about 3 minutes. Add the rice and stir to combine, about 2 minutes. Increase heat to medium-high and add ¾ cup white wine. Cook, stirring, until liquid is almost evaporated, a few minutes.
At this point, you’re ready to start adding the broth. Add ½ cup warmed broth to skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat, gradually adding broth ½ cup at a time and stirring , until rice is tender but still al dente and sauce is creamy (you may not need all the broth). The process should take about 20 to 25 minutes.
Stir in ½ to ¾ cup Parmesan cheese, the roasted cauliflower, 4 cups spinach leaves, and 2 cups chickpeas. Continue to stir until the spinach is wilted (or turn off the heat and cover the dish for a few minutes). Remove from heat and season to taste with pepper. Serve immediately, garnished with Parmesan cheese.
Serving Size: Makes 4 large bowls of risotto
Place broth in a medium sauce pan and heat to a simmer; reduce heat and keep warm.
Cut the cauliflower into florets (cut off the bottom, then cut the head in half and remove the florets). Line a baking sheet with parchment paper, place the cauliflower in the pan and drizzle on olive oil, ½ teaspoon kosher salt, and fresh ground pepper. Mix with your hands to thoroughly coat. Place in the oven and roast for 30 minutes, until tender and browned, stirring once.
Meanwhile, mince the shallot. Then, in a large heavy-bottomed skillet, pot or Dutch oven, heat 1 tablespoon olive oil over medium high heat. Add the shallot and garlic, reduce heat to medium, and cook until translucent, stirring often, about 3 minutes. Add the rice and stir to combine, about 2 minutes. Increase heat to medium-high and add ¾ cup white wine. Cook, stirring, until liquid is almost evaporated, a few minutes.
At this point, you’re ready to start adding the broth. Add ½ cup warmed broth to skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat, gradually adding broth ½ cup at a time and stirring , until rice is tender but still al dente and sauce is creamy (you may not need all the broth). The process should take about 20 to 25 minutes.
Stir in ½ to ¾ cup Parmesan cheese, the roasted cauliflower, 4 cups spinach leaves, and 2 cups chickpeas. Continue to stir until the spinach is wilted (or turn off the heat and cover the dish for a few minutes). Remove from heat and season to taste with pepper. Serve immediately, garnished with Parmesan cheese.
Serving Size: Makes 4 large bowls of risotto
Nutritional Info Amount Per Serving
- Calories: 798.2
- Total Fat: 15.5 g
- Cholesterol: 27.3 mg
- Sodium: 1,604.0 mg
- Total Carbs: 113.2 g
- Dietary Fiber: 12.1 g
- Protein: 45.0 g
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