Risotto recipe with baked cauliflower, almonds and parsley. Rice pre-fried with onions and garlic. Then mixed with white wine, and baked until the liquid evaporates, then whipped with butter, fountain cheese.
Risotto – a side dish of such rice varieties that will give the dish is a creamy consistency. Add rice to the rice and stew before evaporation, then beat with a whisk with butter and cheese parmesan or pecorino romano to give more airiness.
Nutrition value of one serving: (4 total) Calories 506, total fat 29 g., saturated fats g., proteins 18 g., carbohydrates 38 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Photo of the dish: Anthony Achilleos Time: 40 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 head of cauliflower, sorted into inflorescences and cut each in half
- 3 tbsp. l olive oil
- Coarse salt and freshly ground pepper
- 1/4 Art. sliced almonds
- 1/2 medium onion, finely chopped
- 1.5 tbsp. Italian white round grain rice (Italica, Arborio)
- 1 clove of garlic, chop finely
- 1/2 tbsp. dry white wine
- 3 tbsp. lightly salted chicken stock
- 2 tbsp. l (30 gr.) Butter
- 120 gr. Italian fountain cheese, grate coarsely (1.5 Art.)
- 1/2 tbsp. chopped fresh parsley
Recipes with similar ingredients: cauliflower, almonds, onions onions, Arborio rice, round-grain rice, Italian rice, garlic, wine white, fountain cheese, parsley
Recipe preparation:
- Preheat oven to 250 ° C. Mix cauliflower on a baking sheet with 1 tbsp. l olive oil. Flatten over the entire surface and sprinkle with salt and pepper. Bake cauliflower on top oven for 5 minutes. Add almonds and continue to bake, until until the cauliflower is soft, about another 15 minutes.
- Meanwhile, heat the remaining 2 tbsp. l olive oils. Add onion and fry, stirring, until onion will become transparent, about 3 minutes Add rice, garlic and fry for 2 minutes Pour the wine and simmer, stirring, until until the liquid evaporates, 1 – 2 min. Add broth, 2 tbsp. water and 1 tsp. salts; cover and bring to a boil. Place the roasting pan on the wire rack in the lower part of the oven and continue cook until rice is soft, about 15 min
- Remove the risotto from the oven, add butter, cheese Fontina and parsley, mix vigorously. Arrange risotto by plates and put on top baked cauliflower and almond.
