Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cauliflower and Leek Risotto Recipe
    Lost? Site Map

    Cauliflower and Leek Risotto

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    blucoat's Note:

    This simple and elegant recipe is from chef Mark Kiffin (of Compound Restaurant, Santa Fe) and was published in Gourmet Magazine (Oct. 2003). He recommendes using Carnaroli rice which you can find at Italian markets, but Arborio will do.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash leek well in a bowl of cold water, then lift out and drain. Blanch leek and cauliflower in a 4- to 5-quart pot of boiling salted water, uncovered, 1 minute. Drain in a sieve and transfer to a bowl of cold water to stop cooking. Drain well.
    2. 2
      Bring broth and water to a boil in a 2- to 3-quart saucepan and keep broth at a bare simmer, covered.
    3. 3
      Heat 2 tablespoons butter in a 4-quart heavy pot over moderately high heat until foam subsides, then sauté cauliflower and leek, stirring, 2 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy looking, 20 to 25 minutes. (There may be leftover broth.)
    4. 4
      Remove from heat and stir in cheese, remaining tablespoon butter, and salt and pepper to taste. Thin with a little remaining broth as desired and serve immediately.

    Ratings & Reviews:

    • on October 09, 2008

      Really nice! I also didn't follow the recipe exactly and I took the suggestion from flying_kiwi of adding white wine with the stock and adding garlic. Yum! Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2008

      45

      Yum, I love risotto. 4 stars as I didn't follow exactly, I added about a half cup of white wine with the stock. Will make again but add some garlic next time too. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2008

      55

    Advertisement

    Nutritional Facts for Cauliflower and Leek Risotto

    Serving Size: 1 (164 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 230.5
     
    Calories from Fat 72
    31%
    Total Fat 8.0 g
    12%
    Saturated Fat 4.9 g
    24%
    Cholesterol 20.4 mg
    6%
    Sodium 155.1 mg
    6%
    Total Carbohydrate 33.2 g
    11%
    Dietary Fiber 3.1 g
    12%
    Sugars 2.8 g
    11%
    Protein 7.0 g
    14%

    The following items or measurements are not included:

    low sodium vegetable broth

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites