Oat Risotto with Roasted Cauliflower

Name: Oat Risotto with Roasted Cauliflower
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 head cauliflower; 1 liters chicken broth; 2 Tbsps chopped fresh flat-leaf parsley; 3 cloves garlic, finely chopped; 4 servings Kosher salt and finely ground black pepper; 5 Tbsps extra-virgin olive oil; 1 onion, chopped; 118 milliliters finely grated Parmesan; 237 milliliters steel-cut oats; 2 Tbsps unsalted butter; 118 milliliters white wine

Oat Risotto with Roasted Cauliflower is a gluten free main course. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains around 15g of protein, 30g of fat, and a total of 499 calories. Head to the store and pick up cauliflower, butter, flat-leaf parsley, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Cut the cauliflower into 1/2-inch pieces and toss with 2 tablespoons of the oil, 1 teaspoon salt and 1/2 teaspoon pepper.

Ingredients you will need

Cauliflower

Pepper

Salt

Cooking Oil

Spread on a baking sheet and roast until golden, about 45 minutes.

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Spread

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Baking Sheet

Combine the broth and 1 cup water in a saucepan and bring to a bare simmer.

Ingredients you will need

Broth

Water

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Sauce Pan

Heat the remaining 3 tablespoons oil in a medium, heavy pot over medium-high heat until hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the garlic, onions, 1 teaspoon salt and 1/2 teaspoon pepper, and cook until softened, about 8 minutes. Stir in the oats and wine, and boil until the liquid is reduced by half, about 2 minutes.

Ingredients you will need

Garlic

Onion

Pepper

Oats

Salt

Wine

Stir in the simmering broth 1 cup at a time, adding more after half of the liquid has evaporated. Continue stirring until the oats are tender, 35 to 40 minutes. Use all of the broth. Stir in the butter, cheese and parsley and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Parsley

Butter

Cheese

Broth

Oats

Serve immediately, topped with the roasted cauliflower and parsley.

Ingredients you will need

Cauliflower

Parsley

Equipment

Ingredients

Servings:

1head

cauliflower 1liters

chicken broth 2Tbsps

chopped fresh flat-leaf parsley 3cloves

garlic, finely chopped 4servings

Kosher salt and finely ground black pepper 5Tbsps

extra-virgin olive oil 1

onion, chopped 118milliliters

finely grated Parmesan 237milliliters

steel-cut oats 2Tbsps

unsalted butter 118milliliters

white wine

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle) with a 4.3 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.