Roast Cauliflower Risotto
Roast Cauliflower Risotto
- July 20, 2021
- Posted by: Fitbliss
Preheat oven to 200°C and line a baking tray with baking paper.
Toss cauliflower with 1 teaspoon of oil, season with salt and pepper, scatter over tray and bake for 20-25 minutes until golden and tender.
Meanwhile, heat remaining oil in a non-stick saucepan over medium heat, add onion, garlic and thyme and cook, stirring, for 5 minutes or until soft.
Add rice and cook for 1-2 minutes. Add stock a ladle at a time, and cook stirring, for 20 minutes, gradually adding more stock once it has been absorbed until rice is cooked al dente. Remove from heat, stir through parmesan and adjust seasoning.
Divide risotto between serving bowls and top with roasted cauliflower, hazelnuts and extra thyme to serve.
Servings 2
- Amount Per Serving
- Calories 822
- % Daily Value *
- Total Fat 32.9g51%
- Saturated Fat 5g25%
- Total Carbohydrate 104.1g35%
- Dietary Fiber 21.1g85%
- Sugars 8.8g
- Protein 22.6g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 200°C and line a baking tray with baking paper.
Toss cauliflower with 1 teaspoon of oil, season with salt and pepper, scatter over tray and bake for 20-25 minutes until golden and tender.
Meanwhile, heat remaining oil in a non-stick saucepan over medium heat, add onion, garlic and thyme and cook, stirring, for 5 minutes or until soft.
Add rice and cook for 1-2 minutes. Add stock a ladle at a time, and cook stirring, for 20 minutes, gradually adding more stock once it has been absorbed until rice is cooked al dente. Remove from heat, stir through parmesan and adjust seasoning.
Divide risotto between serving bowls and top with roasted cauliflower, hazelnuts and extra thyme to serve.
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Preheat oven to 200°C and line a baking tray with baking paper.
Toss cauliflower with 1 teaspoon of oil, season with salt and pepper, scatter over tray and bake for 20-25 minutes until golden and tender.
Meanwhile, heat remaining oil in a non-stick saucepan over medium heat, add onion, garlic and thyme and cook, stirring, for 5 minutes or until soft.
Add rice and cook for 1-2 minutes. Add stock a ladle at a time, and cook stirring, for 20 minutes, gradually adding more stock once it has been absorbed until rice is cooked al dente. Remove from heat, stir through parmesan and adjust seasoning.
Divide risotto between serving bowls and top with roasted cauliflower, hazelnuts and extra thyme to serve.
Servings 2
- Amount Per Serving
- Calories 822
- % Daily Value *
- Total Fat 32.9g51%
- Saturated Fat 5g25%
- Total Carbohydrate 104.1g35%
- Dietary Fiber 21.1g85%
- Sugars 8.8g
- Protein 22.6g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 200°C and line a baking tray with baking paper.
Toss cauliflower with 1 teaspoon of oil, season with salt and pepper, scatter over tray and bake for 20-25 minutes until golden and tender.
Meanwhile, heat remaining oil in a non-stick saucepan over medium heat, add onion, garlic and thyme and cook, stirring, for 5 minutes or until soft.
Add rice and cook for 1-2 minutes. Add stock a ladle at a time, and cook stirring, for 20 minutes, gradually adding more stock once it has been absorbed until rice is cooked al dente. Remove from heat, stir through parmesan and adjust seasoning.
Divide risotto between serving bowls and top with roasted cauliflower, hazelnuts and extra thyme to serve.