Cauliflower risotto
Discover a creamy and flavorful cauliflower risotto recipe that combines tender rice, savory chicken gravy, aromatic garlic and thyme, and a touch of white wine. Finished with grated parmesan, fresh parsley, and a crunch of almonds, this comforting dish is perfect for dinner. Ready in no time!
- 09 Feb 2025
- Cook time 35 min
- Prep time 10 min
- 4 Servings
- 12 Ingredients
Cauliflower Risotto is a delightful twist on the traditional risotto that incorporates the rich, nutty flavors of cauliflower and the comforting taste of creamy rice. This dish is perfect for a cozy dinner and caters to those looking for a healthier and more vegetable-forward alternative to regular risotto.
Ingredients:
Instructions:
- Finely chop the onion and mince the garlic.
- Chop or rice the cauliflower into small pieces.
- Toast and chop the almonds.
- In a medium saucepan, warm the chicken gravy over medium heat. Keep it warm on a low burner.
- In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat.
- Add the chopped onion and cook for about 5 minutes, or until soft and translucent.
- Add the minced garlic and fresh thyme, cooking for another 1-2 minutes until fragrant.
- Add the white rice to the skillet, stirring well to coat it with the oil and toasting it lightly for about 2-3 minutes.
- Pour in the white wine, stirring constantly until the liquid is mostly absorbed.
- Begin adding the warm chicken gravy one ladle at a time, continuously stirring after each addition until the liquid is absorbed. Repeat this process for about 18-20 minutes, or until the rice is tender and creamy. You may not need all of the gravy, or you might need a bit additional liquid (water or more gravy if available).
- About halfway through cooking the rice (around the 10-minute mark), add the chopped or riced cauliflower to the skillet. Continue to add ladles of gravy and stir until the rice and the cauliflower are both tender.
- Stir in the butter until melted and fully incorporated.
- Add the grated parmesan cheese, mixing well to achieve a creamy consistency.
- Taste and adjust seasoning with salt and pepper as needed.
- Stir in the chopped fresh parsley.
- Sprinkle the toasted and chopped almonds on top before serving for a bit of crunch and added flavor.
- Serve the cauliflower risotto immediately, garnished with extra parmesan cheese and parsley if desired.
Tips:
- Preparation is key.: Ensure all ingredients are prepped and measured before you start cooking to make the process smoother.
- Consistency of the chicken gravy.: Make sure the chicken gravy is warm and easily pourable. If it's too thick, dilute it with a bit of water or chicken stock.
- Toasting the rice.: When you sauté the rice, make sure to toast it until it's slightly translucent, this helps in achieving a better texture for the risotto.
- Stir constantly, but not vigorously.: Keep stirring the risotto to release the starches from the rice, which gives it a creamy texture. However, be gentle to avoid breaking the rice grains.
- Add the chicken gravy gradually.: Pour in the chicken gravy a ladleful at a time, letting the rice absorb the liquid before adding the next. This ensures even cooking and a creamy consistency.
- Be mindful with the seasoning.: Both parmesan and chicken gravy have salt, so taste your risotto before adding any extra salt. Adjust seasonings at the end if necessary.
- Use high-quality parmesan cheese.: For the best flavor, use freshly grated high-quality parmesan cheese. It melts better and enriches the risotto's taste.
- Incorporate the cauliflower evenly.: Grate or finely chop the cauliflower and mix it well into the risotto halfway through the cooking process for an even distribution and texture.
- Finishing touches.: Once the risotto is cooked, remove it from the heat and stir in the butter and parsley. This will enhance the flavor and give a nice finish to the dish.
Cauliflower Risotto offers a unique combination of flavors and textures that are sure to impress. Whether you're serving it as a main course or a side dish, this recipe brings together the creamy essence of risotto with the wholesome goodness of cauliflower. Enjoy your culinary creation with a sprinkle of fresh parsley and a handful of almonds for added crunch.
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 500kcal | 25% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 6g | 15% |
| Sugar 6g | 6% |
| Fat | |
| Fat 20g | 24% |
| Saturated 6g | 19% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 66ug | 7% |
| Choline 70mg | 13% |
| Vitamin B1 0.48mg | 40% |
| Vitamin B2 0.37mg | 28% |
| Vitamin B3 4.03mg | 25% |
| Vitamin B6 0.45mg | 27% |
| Vitamin B9 220ug | 54% |
| Vitamin B12 0.14ug | 6% |
| Vitamin C 60mg | 68% |
| Vitamin E 2.97mg | 20% |
| Vitamin K 60ug | 50% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.34mg | 38% |
| Iron, Fe 3.89mg | 35% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 710mg | 21% |
| Selenium, Se 14ug | 26% |
| Sodium, Na 990mg | 66% |
| Zinc, Zn 1.98mg | 18% |
| Water | |
| Water 350g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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