Curried Cauliflower Risotto
- Cooking Time: 30 minutes
- Servings: 4
- Preparation Time: 5 minutes
- 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
- 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.