Roasted Cauliflower Risotto Recipes

OAT RISOTTO WITH ROASTED CAULIFLOWER

Oat Risotto with Roasted Cauliflower image

We wanted to bring steel cut oats to the dinner table, and so we developed it into a ris-OAT-o. These creamy, nutty grains will make you forget all about rice. Chopped Basket Ingredient: Steel Cut Oats

Provided by Food Network Kitchen

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 head cauliflower
5 tablespoons extra-virgin olive oil
Kosher salt and finely ground black pepper
5 cups chicken broth
3 cloves garlic, finely chopped
1 onion, chopped
1 cup steel-cut oats
1/2 cup white wine
2 tablespoons unsalted butter
1/2 cup finely grated Parmesan
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Preheat the oven to 425 degrees F. Cut the cauliflower into 1/2-inch pieces and toss with 2 tablespoons of the oil, 1 teaspoon salt and 1/2 teaspoon pepper. Spread on a baking sheet and roast until golden, about 45 minutes.
Combine the broth and 1 cup water in a saucepan and bring to a bare simmer.
Heat the remaining 3 tablespoons oil in a medium, heavy pot over medium-high heat until hot. Add the garlic, onions, 1 teaspoon salt and 1/2 teaspoon pepper, and cook until softened, about 8 minutes. Stir in the oats and wine, and boil until the liquid is reduced by half, about 2 minutes.
Stir in the simmering broth 1 cup at a time, adding more after half of the liquid has evaporated. Continue stirring until the oats are tender, 35 to 40 minutes. Use all of the broth. Stir in the butter, cheese and parsley and season with salt and pepper.
Serve immediately, topped with the roasted cauliflower and parsley.

ROASTED CAULIFLOWER RISOTTO

Roasted Cauliflower Risotto image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup roughly chopped fresh parsley
1 head cauliflower, florets cut into 1/2-inch pieces, stems chopped
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup sliced almonds
1/2 medium onion, finely chopped
1 1/2 cups short-grain Italian rice (such as arborio or vialone nano)
1 clove garlic, minced
1/2 cup dry white wine
3 cups low-sodium chicken broth
2 tablespoons unsalted butter
4 ounces Italian fontina cheese, grated (1 1/2 cups)

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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