- 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
- 1/4 teaspoon ground black pepper
- 1/2 cup toasted walnuts, chopped
- 1/4 cup chopped fresh flat-leaf parsley
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.
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