Risotto is such a versatile dish. You can take a base and add vegetables, meat, different cheeses, and create a new dish every time. This dish used up some vegetables we had left in the crisper, and just thinking about it now I wish I had some left!
Roasted Cauliflower and Broccoli Risotto
- Cauliflower and Broccoli, in florets (about 2-3 cups)
- Extra Virgin Olive oil
- 1 1/4 cups vegetable broth
- half leek, chopped
- 1 cup arborio rice
- 1/4 cup dry white wine or vegetable broth
- 1/3 cup grated fresh Parmesan
- 1/2 cup chopped fresh spinach
In large bowl, toss together cauliflower, broccoli and 1-2 tbsp of olive oil. Season with salt and pepper. Roast on greased baking dish in 400F oven for about 25-30 minutes, until golden and tender.
In small saucepan, bring broth and 1 3/4 cups water to a boil, reduce heat and keep warm.
In large saucepan, heat one tbsp of oil over medium heat. Cook leek, stirring occasionally for about 3 minutes. Add rice, stirring to coat and toast grains. Add wine or 1/4 cup stock and cook until no liquid remains, about 1 minute.
Add broth mixture, 1/2 cup at a time and stirring after each addition until most of the liquid is absorbed before adding the next 1/2 cup. This will take about 15-20 minutes. Rice should be loose, creamy, and slightly firm in middle. Stir in roasted vegetables, parmesan and spinach.
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