Roasted Cauliflower Short Grain Brown Rice Risotto With Lemon, Walnut And Mascarpone

By Food52
More from this source


Add a comment


3 cups cauliflower florets

1/2 cup finely chopped cauliflower leaves (thick, fibrous stalks discarded)

1 garlic clove, finely chopped

Extra virgin olive oil

sea salt

3 1/2 cups chicken stock

4 cups water

2 tablespoons unsalted butter

1/3 cup sweet onion, finely chopped

1 1/2 cup short grain brown rice

1/3 cup vermouth

1 meyer lemon

2 generous tablespoons Mascarpone

1 tablespoon finely chopped Italian parsley

walnut oil, for drizzling

1/4 cup walnuts, lightly toasted in a 350 degree oven for 5-7 minutes, finely chopped

Freshly grated Parmigiano Reggiano

Freshly ground black pepper

You might also like

Lemony Roasted Cauliflower Risotto
Cookie and Kate
Easy Brown Rice Risotto With Mushrooms And Fres...
Cookie and Kate
Creamy Risotto-Style Brown Rice With Spring Gre...
Food Republic
Baked Brown Rice Risotto
Gluten Free Goddess
Dr. Junger's Mushroom Risotto
The Dr. Oz Show
Brown Rice Spring Vegetable Risotto
Whole Foods Market
Butternut Squash Risotto With Brown Rice
Total Choice Salmon Risotto
The Dr. Oz Show
Brown Rice Risotto
100 Days of Real Food
Baked Risotto Primavera
Handle the Heat