A creamy and flavorful risotto made with roasted cauliflower, toasted almonds, and fragrant sage. Perfect for a cozy dinner or special occasion.
Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup chopped fresh sage leaves. 1/2 cup sliced almonds. 1 cup Arborio rice. 4 cups vegetable broth. 1/2 cup grated Parmesan cheese.
Instructions: Preheat oven to 400F 200C. Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast in preheated oven for 20-25 minutes or until tender and golden brown. In a large skillet, toast sliced almonds over medium heat until lightly browned. Remove from skillet and set aside. In the same skillet, add chopped sage leaves and cook until fragrant, about 1 minute. Add Arborio rice to the skillet and toast for 2-3 minutes, stirring constantly. Gradually add vegetable broth, 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue cooking and stirring until the rice is creamy and tender, about 20-25 minutes. Stir in roasted cauliflower, toasted almonds, and grated Parmesan cheese. Season with additional salt and pepper if needed. Serve hot, garnished with extra Parmesan cheese and sage leaves if desired.
Prep Time: 15 minutes
Cook Time: 40 minutes
Sean Fulop
