Cauliflower, Onion And Greens Risotto
This creamy and flavorful Risotto with Beet Greens is a delightful dish that combines the earthy taste of cauliflower, the richness of Parmigiano-Reggiano cheese, and the freshness of beet greens. Each bite offers a comforting blend of textures and flavors, making it a perfect choice for a cozy dinner. Follow these simple steps to create a satisfying meal that will surely impress your taste buds. Enjoy the process of cooking and savoring this delicious risotto!
— Constant Cookbook
Ingredients
- 4 cups low-sodium chicken or vegetable broth
- 1 cup water
- 1 Tbs. olive oil
- 1 large yellow onion, coarsely chopped
- 1/2 head cauliflower, cut into 1/2-inch florets
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 bunch beet greens or other greens, stems removed and
- leaves thinly sliced
- 1 cup grated Parmigiano-Reggiano cheese
- 1 1/2 Tbs. minced fresh marjoram
- Coarse kosher salt and freshly ground pepper, to taste
Instructions
- In a small saucepan over high heat, bring the broth and water to a boil. Reduce the heat to low and keep the liquid hot.
- In a heavy large saucepan over medium-high heat, warm the olive oil. Add the onion and sauté until golden, about 8 minutes. Add the cauliflower and sauté until heated through, about 2 minutes. Add the rice and sauté until opaque, about 1 minute. Pour in the wine and stir until absorbed, about 2 minutes. Add about 3/4 cup of the hot broth, reduce the heat so the broth simmers slowly and cook, stirring frequently, until absorbed. Continue cooking, adding the broth by about 3/4 cup at a time and stirring frequently until the rice is not quite tender but still slightly firm, about 15 minutes.
- Add the greens and continue cooking, stirring almost constantly and adding the liquid about 1/2 cup at a time, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 5 minutes more. Remove the risotto from the heat. Stir in the cheese and marjoram. Season with salt and a generous amount of pepper. Spoon the risotto into warmed bowls and serve immediately. Serves 4.
- <b>Quick tips: </b>Greens add great nutrition and health experts recommend that we should eat them every day, so try to include them in your cooking wherever you can. Shiny beet greens add a fresh flavor and an intriguing pink tint to this risotto, but any cooking greens would be delicious. If whole beets come along with the greens, wrap them in foil, roast them while making dinner and then turn them into a salad for another day.
- Adapted from Williams-Sonoma <i>Weeknight Fresh &amp; Fast,</i> by Kristine Kidd (Williams-Sonoma, 2011).
Yield
Serves 4.
Comments
No comments found.