Oat Risotto With Roasted Cauliflower Recipes

ROASTED CAULIFLOWER RISOTTO

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.

SAVORY OATMEAL RISOTTO

Steps:

• Heat the olive oil in a large, straight-sided saute pan over medium-high heat. Add the onions and saute until soft, about 8 minutes. Add the oats and toast, stirring often, until they smell nutty, about 2 minutes. Season with salt and pepper.
• Add 2 1/4 cups of the chicken stock and 2 1/4 cups water and bring to a simmer. Cook, stirring often, until the oatmeal has absorbed most of the liquid. Add more of the chicken stock or water as needed and continue to cook until the oatmeal is tender, about 25 minutes total.
• Stir in the butter along with half of the basil, mint and cheese. Divide the oatmeal among serving bowls and top each with some of the remaining basil, mint and cheese and a drizzle of olive oil.

HEALTHY OAT RISOTTO WITH ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425 degrees F.
• Toss the squash with 2 tablespoons of the oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a baking sheet and roast until tender and golden brown in spots, about 40 minutes, rotating the baking sheet halfway through.
• Meanwhile, combine the broth and 2 cups water in a saucepan and heat until just barely simmering. Tie together the sage with kitchen twine and add to the stock. Reserve for a later use.
• Heat the remaining 2 tablespoons oil in a low-sided stockpot set over medium heat. Add the shallots and cook, stirring frequently with a wooden spoon, until translucent and soft, 6 to 8 minutes. Add the garlic and cook until softened, about 3 minutes. Add the oats, 1/2 teaspoon salt and 1/4 teaspoon pepper, and stir until coated. Add the wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3 cups of the warm broth to the oats, then simmer, stirring constantly, until most of the liquid is absorbed, 8 to 10 minutes. Add 2 more cups of the broth and simmer, stirring constantly, until the oats are tender but still have a slight bite, 10 to 12 minutes. (There will be a fair amount of liquid in the pot at this time, similar to the texture of a thin gravy. It will thicken once the cheese is added.) Remove from the heat and stir in half of the cheese and half of the parsley. Adjust the consistency of the risotto by adding more stock as needed. Divide the hot risotto among four warm serving bowls, and top each with some butternut squash. Sprinkle with the remaining cheese and parsley to serve.