Citrusy cauliflower risotto

Indulge in a creamy and delightful Citrusy Cauliflower Risotto. 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.

  • 07 Feb 2025
  • Cook time 120 min
  • Prep time 10 min
  • 6 Servings
  • 15 Ingredients

Citrusy cauliflower risotto

The Citrusy Cauliflower Risotto 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:

1 tbsp olive oil
14g
1 onion
110g
2 garlic cloves
6g
5 cups vegetable broth
1200g
1 cup brown rice
190g
2 tbsp olive oil
27g
1 cauliflower
840g
1 cup grated parmesan cheese
100g
4 fl oz white wine
120g
3 tbsp butter
44g
1 tsp salt
6g
1 dash black pepper
1/10g
1/4 tsp red pepper (spice)
0.08g
1 tbsp lemon juice
16g
1/4 tsp fresh thyme
0.20g

Instructions:

1. Prep Work:
- 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.
4. Start the Risotto:
- 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.
5. Cook the Rice:
- 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.
6. Add the Broth:
- 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.
8. Adjust Seasoning:
- Taste the risotto and adjust seasoning if necessary with more salt, pepper, or lemon juice.
9. Serve:
- 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 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 Size440 grams
Energy
Calories 310kcal15%
Protein
Protein 11g7%
Carbohydrates
Carbohydrates 36g11%
Fiber 4.34g11%
Sugar 5g5%
Fat
Fat 18g22%
Saturated 7g24%
Cholesterol 30mg-
Vitamins
Vitamin A 120ug13%
Choline 72mg14%
Vitamin B1 0.30mg25%
Vitamin B2 0.23mg17%
Vitamin B3 3.05mg19%
Vitamin B6 0.48mg28%
Vitamin B9 90ug23%
Vitamin B12 0.22ug9%
Vitamin C 70mg79%
Vitamin E 0.40mg3%
Vitamin K 24ug20%
Minerals
Calcium, Ca 200mg15%
Copper, Cu 0.19mg21%
Iron, Fe 1.32mg12%
Magnesium, Mg 70mg17%
Phosphorus, P 280mg23%
Potassium, K 620mg18%
Selenium, Se 12ug22%
Sodium, Na 1320mg88%
Zinc, Zn 1.91mg17%
Water
Water 370g-
* 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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