Monday, May 4, 2009

Risotto With Roasted Purple Cauliflower


As I blogged earlier this week, I'll be blogging vegetarian recipes once a week to help inspire us all to eat without meat on occasion. This week, at the grocery store I found some gorgeous organic purple cauliflower. I'm used to finding the white and yellow varieties, but this was something new! I decided to roast it in the oven first to add some caramelized crisp, and then to fold it into a classic risotto. The combo was colorful and delicious! So without further ado, here's my recipe!

Note: If you can't find the purple variety, any cauliflower will work!



Risotto With Roasted Purple Cauliflower

1 head organic cauliflower, chopped roughly
4 tbsp olive oil
4 cups vegetable broth
1 shallot, chopped
1 garlic clove, chopped
1 cup arborio rice
1/2 cup white wine
1/2 cup parmesan reggiano, grated
salt and pepper

Directions:

Preheat the oven to 425 degrees. Place the cauliflower in an oven proof roastings pan. Drizzle with 2 tbsp of olive oil and sprinkle with salt and pepper. Roast in the oven for 30 minutes, or until caramelized and tender. Remove from the oven.

Meanwhile, heat the remaining 2 tbsp olive oil on a heavy bottomed pan. Add the shallots, sauteing until translucent, about 5 minutes. Add the garlic and stir for one more minute. Then add the rice and stir for another two minutes. Pour in the white wine and stir until absorbed.

Slowly add the vegetable stock 1/2 a cup at a time, stirring until absorbed before adding more stock. Once the rice is cooked al dente, stir in the roasted cauliflower and the cheese. Season to taste with salt and pepper. Enjoy!

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