Posts tagged ‘risotto’

November 14, 2012

Roasted Cauliflower and Spinach Risotto

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I am new to making risotto so I wanted to start with a simple one to make sure I could actually do it! I was on Pinterest (where I spend most of my day) and found this recipe. I didn’t need to buy too many ingredients, plus I had a giant bag of unopened arborio rice so I knew it was time to learn.

It came out so good! Creamy and comforting…success!

I’ve heard people say that they aren’t comfortable with making risotto because they assume it is complicated but that’s ridiculous. The most “difficult” part is being stranded at the stove for 20-25 minutes because you have to be there, constantly stirring the rice. I found it relaxing.

Here’s what you do!

Chop up a head of cauliflower and get it in the oven to roast. (Roasted cauliflower is heavenly)

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Then dice a large shallot.

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Melt the butter in a large skillet.

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Sauté the shallot until translucent.

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aaand this is where I had to stop taking photos and pay attention to what I was doing. After the shallot cooks, the stirring begins! The rice is added to the skillet, then the wine, mixing until most of the liquid is absorbed. From there you add broth 1/2 cup at a time until almost absorbed and repeat that process for 20-25 minutes until creamy and al dente!

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I tasted mine after 20ish minutes and it was done. Next you add in cheese, spinach and roasted cauliflower!

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I’d say that’s easy enough.

 

Roasted Cauliflower and Spinach Risotto
{adapted from A Couple Cooks Roasted Cauliflower Risotto
}

INGREDIENTS:

  • head cauliflower
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • 6 to 8 cups vegetable broth (I ended up using 5 cups)
  • 2½ tablespoons butter
  • 1 large shallot, minced
  • 1 ½ cups Arborio rice
  • ¾ cup dry white wine
  • 2 to 4 cups spinach leaves
  • ¾ cup Parmesan cheese
  • ½ tsp kosher salt
  • Fresh ground pepper

DIRECTIONS:

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. Line a baking sheet with parchment paper, place the cauliflower in the pan and drizzle on 2 tablespoons 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 2½ tablespoons butter over medium high heat. Add the shallot and ½ teaspoon salt, 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, 2 to 4 cups spinach leaves. 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 kosher salt and pepper. Serve immediately, garnished with Parmesan cheese.

**Print The Recipe**

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