The recipe Roasted Cauliflower Risotto

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Roasted Cauliflower Risotto recipe is a Dinner meal that takes several minutes to make. If you enjoy for Dinner, you will like Roasted Cauliflower Risotto!

Roasted Cauliflower Risotto

Roasted Cauliflower Risotto Recipe
Roasted Cauliflower Risotto

adapted from A Couple of Cooks

What Course Is Roasted Cauliflower Risotto?

Roasted Cauliflower Risotto is for Dinner.

How Long Does Roasted Cauliflower Risotto Recipe Take To Prepare?

Roasted Cauliflower Risotto takes several minutes to prepare.

How Long Does Roasted Cauliflower Risotto Recipe Take To Cook?

Roasted Cauliflower Risotto takes several minutes to cook.

How Many Servings Does Roasted Cauliflower Risotto Recipe Make?

Roasted Cauliflower Risotto makes 4 servings.

What Are The Ingredients For Roasted Cauliflower Risotto Recipe?

The ingredients for Roasted Cauliflower Risotto are:

1 head cauliflower
1 tablespoons olive oil
? teaspoon kosher salt
6 cups vegetable broth
1 tablespoons olive oil
1 large shallot, minced
1 clove of garlic, minced
2 cups Arborio rice
? cup dry white wine
375 g dry curd cottage cheese
4 cups spinach leaves
2 cup chickpeas, no salt added
? cup Parmesan cheese
Fresh ground pepper

How Do I Make Roasted Cauliflower Risotto?

Here is how you make Roasted Cauliflower Risotto:

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 (cut off the bottom, then cut the head in half and remove the florets). Line a baking sheet with parchment paper, place the cauliflower in the pan and drizzle on olive oil, ? 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 1 tablespoon olive oil over medium high heat. Add the shallot and garlic, 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 ? 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 ? cup warmed broth to skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat, gradually adding broth ? 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 ? to ? cup Parmesan cheese, the roasted cauliflower, 4 cups spinach leaves, and 2 cups chickpeas. 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 pepper. Serve immediately, garnished with Parmesan cheese.Serving Size:?Makes 4 large bowls of risotto

What's The Nutritional Info For Roasted Cauliflower Risotto?

The nutritional information for Roasted Cauliflower Risotto is:

  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 798.2
  • Total Fat: 15.5 g
  • Cholesterol: 27.3 mg
  • Sodium: 1,604.0 mg
  • Total Carbs: 113.2 g
  • Dietary Fiber: 12.1 g
  • Protein: 45.0 g

What Dietary Needs Does Roasted Cauliflower Risotto Meet?

The dietary needs meet for Roasted Cauliflower Risotto is Vegetarian

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