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Roasted Cauliflower Risotto with Parmesan recipe (Side Dish)

Yield: 4 servings

1   head cauliflower
3 tablespoons olive oil
3   cloves garlic
some   salt
1 cup chicken broth
1   minced shallot
1 cup rice
¼ cups dry white wine
1/3 cups Parmesan cheese
¼ cups chopped fresh parsley

Posted by Caroline on Sep 19, 2011


Cut cauliflower into florets. Toss together cauliflower, garlic, 2 tbsp of the oil and salt. Roast on greased baking sheet in 200°C oven until golden and tender, 35 min. Mash garlic with fork. In small saucepan, bring broth and water to boil; reduce heat to low and keep warm. In large saucepan, heat remaining oil over medium heat; cook shallot and salt, stirring occasionally, until golden, about 3 min. Add rice, stirring to coat and toast grains. Add wine; cook, stirring, until no liquid remains, about 1 min. Add broth mixture, and stirring until most of the liquid is absorbed before adding more, 18 to 20 min. Stir in cauliflower, garlic, cheese and parsley.

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