Roasted Cauliflower Risotto

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1 head cauliflower, florets cut into 1/2-inch pieces, stems chopped

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1/4 cup sliced almonds

1/2 medium onion, finely chopped

1 1/2 cups short-grain Italian rice (such as arborio or vialone nano)

1 clove garlic, minced

1/2 cup dry white wine

3 cups low-sodium chicken broth

2 tablespoons unsalted butter

4 ounces Italian fontina cheese, grated (1 1/2 cups)

1/2 cup roughly chopped fresh parsley

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