CURRIED CAULIFLOWER RISOTTO

 

  • Cooking Time: 30 minutes
  • Servings: 4
  • Preparation Time: 5 minutes

Ingredients

  • 1 cup to 1 1/2 cups of cauliflower spears, cut to 1-inch pieces
  • 3 TBSP butter, divided
  • 3 TBSP Vidalia onion, chopped finely
  • 1 1/2 TBSP sweet curry powder
  • 3 1/2 to 5 cups low-sodium chicken or vegetable broth
  • 1 cup Arborio rice
  • 1/3 cup white wine, preferably dry
  • salt and pepper, to taste
  • 1/4 cup grated parmesan/romano cheese blend, plus extra for garnish

Directions

  • Steam the cauliflower in a small pot for about 3 minutes. Do not cook completely. Meanwhile, in a large skillet (at least 12 inches), heat 2 TBSP of butter over medium high heat. When it starts to froth, add the onion and the half-steamed cauliflower and sauté for 3 minutes.
  • Add the curry powder and stir well to coat the onion and cauliflower. Sauté for 2 more minutes.
  • Meanwhile, bring the chicken broth to a bare simmer in a small saucepan. Once it reaches the boiling point, reduce the heat to medium-low.
  • Reduce the heat under the skillet to medium, then add the rice to the cauliflower and onion mixture. Stir around for a minute to toast the rice.
  • Add the wine. Stir occasionally, until all the liquid has been absorbed by the rice.
  • Add 3/4 cup of the hot chicken broth to the rice, and, stir occasionally until all the liquid has been absorbed.
  • Continue adding liquid in 1/2 cup to 3/4 cup amounts, waiting each time until the liquid has been completely absorbed before adding more.
  • After about 20 minutes, taste the rice to see if it is tender enough. When the rice is tender, but still retains a slightly chewy texture, stop adding liquid and turn off the heat.
  • Stir in 1 TBSP of butter, cheese, and salt and pepper to taste. Serve immediately, with extra grated cheese for garnish.

Notes

I was trying to think of novel ways to use my delicious Sweet Curry Powder from Penzey's spices, and I simultaneously had a hankering for some risotto. Add a half-head of cauliflower sitting in the fridge, and I made a magical dish!

Categories: Italian  Rice  Savory  Stove  Vegetable 

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