This Cauliflower Risotto has a crunchy garnish of browned garlic and pine nuts - yum!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Makes 4 Servings
Ingredients:
- 1 Tbsp. butter, plus 2 Tbsp. for garnish
- 1 Tbsp. olive oil
- 1 onion, finely chopped
- 6 cloves garlic, minced
- 1/2 tsp. salt, plus more to taste
- 1 1/2 cup aborio rice
- 1 head cauliflower, chopped into very small florets and stem sections finely chopped
- 1/2 cup dry white wine
- 5 cups chicken or vegetable broth, brought to a simmer
- 1/2 cup pine nuts
- 1/2 cup finely shredded Parmesan, plus more for garnish
Preparation:
- In a heavy, medium pot over medium heat melt 1 tablespoons of the butter in the olive oil. Add onion, 1/4 of the minced garlic, and salt. Cook, stirring frequently, until vegetables are soft, about 3 minutes.
- Add rice and stir to combine. Cook, stirring, until edges of each grain of rice turn translucent, about 2 minutes. Add cauliflower and stir to combine. Add wine and cook, stirring, until absorbed, about 2 minutes.
- Add 1 cup simmering broth. Cook, stirring, until broth is almost entirely absorbed, about 3 minutes. Continue adding broth, 1/2 cup at a time, allowing rice to absorb each batch before adding more broth. Continue until rice is almost tender to the bite but still has some body when bitten into. Rice should look creamy and able to eat with either spoon or fork.
- Meanwhile, heat a small frying pan over medium high heat. Add pine nuts and cook, stirring, until they start to brown. Set them aside. Add remaining 2 tablespoons of butter to the pan and the remaining garlic. Cook, stirring, until the garlic starts to turn golden. Add pine nuts back to the pan and take the pan off the heat.
- Stir 1/2 cup Parmesan cheese into the risotto. Serve risotto immediately, garnished with additional Parmesan, if you like, and the browned garlic and pine nuts.
