Risotto a la Wa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
5 cup (1" pieces) Cauliflower, cooked 5 gram(s) Fresh Garlic (1 clove = 3g) (by AMBUDMAN) 3 serving Green Onion (fresh-1 stalk) 4 tbsp Peppers, sweet, red, fresh .5 cup Parmesan Cheese, grated .25 oz Asiago Cheese 3 tbsp Pine Nuts 8 tbsp Extra Virgin Olive Oil 2 cup Spinach, fresh 1 fl oz White Wine .5 cup Chicken Stock, College Inn (4cup Box) (by NEVERNAKED) .25 cup, fluid (yields 2 cups whip Heavy Whipping Cream 2 serving Artichoke Hearts (water packed) 4 pieces/serving (by MELISSAB401) .25 tsp Lemon Peel
With food processor or by knife cut down cauliflower to rice size pieces.
Heat olive oil in large skillet, add the bulb section of the green onions till soft then add cauliflower, red pepper and half of garlic and cook 2 mins.
Add wine and cook until evaporated then add stock and cream then cook 4 mins add roughly chopped spinach and cook 2 more mins. until tender but not mushy.
Take off heat and add chopped artichokes, pine nuts, lemon zest, both grated cheeses, and chopped green tops of onions and toss. I serve with Mushroom Medley a la Wa
Serving Size: 1 cup
Heat olive oil in large skillet, add the bulb section of the green onions till soft then add cauliflower, red pepper and half of garlic and cook 2 mins.
Add wine and cook until evaporated then add stock and cream then cook 4 mins add roughly chopped spinach and cook 2 more mins. until tender but not mushy.
Take off heat and add chopped artichokes, pine nuts, lemon zest, both grated cheeses, and chopped green tops of onions and toss. I serve with Mushroom Medley a la Wa
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 190.3
- Total Fat: 17.2 g
- Cholesterol: 12.6 mg
- Sodium: 222.6 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 2.5 g
- Protein: 4.8 g
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