Lemony Roasted Cauliflower Risotto
Total Time
1 hour 25 minutes
Prep Time
15 mins
Cook Time
70 mins
Rating
4.9 out of 5 stars
(26)
Ingredients
4 servings
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, pressed or minced
- 5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
- 1 ½ cups brown arborio/short-grain brown rice
- 2 tablespoons olive oil
- 1 large head of cauliflower, sliced into florets
- 1 cup freshly grated Parmesan cheese
- ½ cup dry white wine, optional
- 3 tablespoons unsalted butter, diced
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- Pinch red pepper flakes, to taste
- Zest and juice of ½ lemon, preferably organic (about ¼ teaspoon zest and 1 tablespoon juice)
- Garnish: ¼ cup sliced almonds or a few sprigs fresh thyme, leaves removed from stems and larger leaves torn into small pieces
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Preparation
Chef’s notes
Recipe adapted from my mushroom risotto.
*Make it nut free:
Skip the almonds. Garnish with fresh thyme leaves instead.
Storage suggestions:
This risotto keeps well in the refrigerator, covered, for a few days.
Change it up:
Feel free to substitute any prepared vegetables for the mushrooms!
If you must use white arborio rice:
Bake it for 40 to 45 minutes, until tender to the bite, and proceed as directed.
If you don’t have a Dutch oven:
Use a large saucepan instead, then carefully pour the boiling broth and rice mixture into a casserole dish. If the casserole dish has an oven-safe lid, use that; if not, cover it tightly with foil. Bake as directed.