Roasted Cauliflower Risotto

Roasted Cauliflower Risotto

Serves 4

This is a must-try recipe for fans of whole grains. Processing soaked KAMUT® khorasan wheat briefly in a food processor releases this chewy grain's natural creaminess and makes it a terrific base for a risotto-style main dish.

  • 1 1/2 cups KAMUT® khorasan wheat, soaked 8 hours or overnight in cold water to cover
  • 1 cup dry white wine
  • 1 large shallot, finely chopped
  • 4 cups low-sodium vegetable broth, warmed, divided
  • 5 cups cauliflower florets, broken into bite-size pieces
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon fine sea salt, divided
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup toasted walnuts, chopped
  • 1/4 cup chopped parsley
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Preheat oven to 425°F.

Drain KAMUT® khorasan wheat and place in a food processor. Pulse just until most (but not all) of the grains are broken and become somewhat creamy looking, about 20 times. Transfer it to a large, deep skillet and add wine and shallot. Cook over medium-high heat, stirring occasionally, until most liquid has evaporated. Add 2 cups broth; adjust heat so the mixture just simmers and cook, stirring frequently, until most liquid has evaporated. Continue cooking, stirring frequently, and adding more broth 1 cup at a time until grains are tender but still retain some chew, about 50 minutes.

Meanwhile, place cauliflower on a baking sheet, drizzle with oil and 1/4 teaspoon salt and toss to coat. Roast, stirring occasionally, until florets are lightly browned, about 15 minutes.

Remove KAMUT® khorasan wheat from the heat and stir in cheese, pepper and remaining 1/4 teaspoon salt. Fold in walnuts, parsley and cauliflower. The risotto should be a little loose; stir in a few tablespoons more warm broth if it seems too stiff.

Nutritional Info: 
Per Serving:520 calories (160 from fat), 18g total fat, 3.5g saturated fat, 10mg cholesterol, 660mg sodium, 65g carbohydrate (11g dietary fiber, 11g sugar), 19g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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