Citrusy cauliflower risotto with roasted garlic and parmesan
Indulge in a creamy and delightful Citrusy Cauliflower Risotto with Roasted Garlic and Parmesan. This gourmet recipe combines the zesty flavor of lemon, the richness of parmesan, and the aromatic touch of thyme, all melded together with tender cauliflower and wholesome brown rice. Perfect for a comforting yet sophisticated meal, ideal for vegetarian diets. Simple ingredients, extraordinary taste.
- 02 Jun 2024
- Cook time 120 min
- Prep time 10 min
- 6 Servings
- 15 Ingredients
The Citrusy Cauliflower Risotto with Roasted Garlic and Parmesan is a delightful and aromatic dish that combines creamy risotto with the zesty notes of lemon and the comforting flavors of roasted garlic and Parmesan. Perfect as a main course or a side dish, this recipe is sure to impress your family and friends.
Ingredients:
Instructions:
- Finely chop the onion and mince the garlic cloves.
- Separate the cauliflower into small florets.
- Grate the Parmesan cheese and set aside.
- If you're using fresh thyme, finely chop it.
2. Roast the Cauliflower:
- Preheat your oven to 400°F (200°C).
- Place the cauliflower florets on a baking sheet and drizzle with 1 tbsp olive oil. Toss to coat.
- Season with a pinch of salt and black pepper.
- Roast in the oven for 20-25 minutes, turning halfway through until the florets are golden brown and tender. Set aside.
3. Prepare the Broth:
- In a medium saucepan, bring the vegetable broth to a gentle simmer. Keep it warm over low heat.
- In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat.
- Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
- Add minced garlic and cook for another 1-2 minutes until fragrant.
- Add the brown rice to the pot, stirring well to coat each grain with oil and cook for 2-3 minutes.
- Pour in the white wine and stir until it has mostly evaporated.
- Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding another ladleful.
- Continue this process until the rice becomes al dente and creamy, which should take about 30-40 minutes.
7. Add Flavors and Finish:
- Once the rice is cooked, stir in the roasted cauliflower, grated Parmesan cheese, butter, lemon juice, fresh thyme, red pepper flakes, and the remaining salt and black pepper.
- Mix well until the butter and cheese have melted into the risotto.
- Taste the risotto and adjust seasoning if necessary with more salt, pepper, or lemon juice.
- Remove the pot from heat and let the risotto sit for a few minutes.
- Serve the citrusy cauliflower risotto warm, garnished with a sprinkle of fresh thyme or additional Parmesan cheese if desired.
Tips:
- Prep all your ingredients before starting to cook to ensure a smooth cooking process.
- Roast the garlic ahead of time for an added depth of flavor.
- Use warm vegetable broth when cooking the risotto to help the rice absorb the liquid more quickly.
- Stir the risotto frequently to prevent it from sticking to the pan and to achieve a creamy consistency.
- Adjust the seasoning (salt and pepper) to taste before serving.
- If you prefer a creamier risotto, you can add more butter or a splash of heavy cream at the end.
- Finish with a garnish of fresh thyme and a sprinkling of extra Parmesan cheese for added flavor and presentation.
This Citrusy Cauliflower Risotto with Roasted Garlic and Parmesan is a flavor-packed dish that combines the creaminess of risotto with fresh, zesty citrus notes. Enjoy your deliciously comforting meal that is both nutritious and satisfying. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 440 grams |
| Energy | |
| Calories 310kcal | 12% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 4.34g | 11% |
| Sugar 5g | 5% |
| Fat | |
| Fat 18g | 22% |
| Saturated 7g | 24% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 72mg | 14% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.23mg | 17% |
| Vitamin B3 3.05mg | 19% |
| Vitamin B6 0.48mg | 28% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.22ug | 9% |
| Vitamin C 70mg | 79% |
| Vitamin E 0.40mg | 3% |
| Vitamin K 24ug | 20% |
| Minerals | |
| Calcium, Ca 200mg | 15% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 1.32mg | 12% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 280mg | 23% |
| Potassium, K 620mg | 18% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 1320mg | 88% |
| Zinc, Zn 1.91mg | 17% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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