And now a break from our regular programing to bring you something delicious. I posted a picture of my dinner on Facebook, and everyone wanted the recipe, so here it is. I can’t take any credit for it. We got it from a weekly meal planning thing we have, which, for the most part, serves more as weekly meal inspiration than actual planning, but this recipe is SO SO SO good. I only had to tweak it a little bit (tweaks included in recipe below). Bon appetit!
Risotto with Roasted Cauliflower and Walnuts
- 2 large heads cauliflower, cut into florets
- 6 tablespoons olive oil
- 1 (32-oz) carton vegetable broth
- 3 tablespoons butter
- 1 medium onion, chopped
- 2 1/2 cups uncooked Arborio rice
- 1 cup dry white wine
- 6 oz freshly grated Parmesan cheese
- 1/2 cup toasted, coarsely chopped walnuts
- 1/3 cup chopped fresh basil
- 1 teaspoon lemon zest
- 1/2 teaspoon crushed red pepper
- pinch of salt
- 1/2 teaspoon freshly ground pepper
Place a large roasting pan in oven; preheat oven and pan to 450 degrees. In a large bowl, toss cauliflower with oil, salt, and pepper; transfer to preheated pan and roast for 20 minutes or until golden and tender, turning once.
Toast walnuts lightly; set aside.
Bring broth and 3 cups water to a simmer in a saucepan. Melt butter in a large skillet over medium heat; cook onion in butter 10 minutes. Increase heat to medium-high; add rice, and sauté 1 minute. Stir in wine; bring to a boil, and cook until liquid evaporates, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly after each addition. Continue adding broth mixture and cooking until rice is al dente (about 20 to 30 minutes total). Remove from heat, and vigorously stir in Parmesan cheese.
Toss cauliflower with walnuts, basil, lemon rind, and red pepper; serve over risotto.
Will and I cook really well together, and this recipe is perfect for it. You can definitely do it alone, but it’s really easy to do together as well. I chop the onions while Will preheats the pan in the oven, preps the broth, and melts the butter. Then he makes the risotto while I do the cauliflower/walnut mixture. It’s super easy, and for the most part, we don’t get in each other’s way. Happy cooking!