Roasted Cauliflower Risotto

Roasted Cauliflower Risotto

Serves 4
This is a must-try recipe for whole grain fans. Processing the rice before cooking is a fun way to get risotto-like texture with regular rice, but the dish is just as delicious if you skip the soaking and pulsing step.
Ingredients: 
  • 1 1/2 cup short grain brown rice, 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 ground black pepper
  • 1/2 cup toasted walnuts, chopped
  • 1/4 cup chopped fresh flat-leaf parsley
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Method: 
Preheat oven to 425°F.

Drain rice and place in a food processor. Pulse just until most (but not all) of the grains are broken and become somewhat creamy looking, about 30 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 1 cup of the 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 of the salt and toss to coat. Roast, stirring occasionally, until florets are lightly browned, about 15 to 20 minutes.

Remove rice 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 carbohydrates, (11 g 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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