Cauliflower and Leek Risotto
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 medium leek, finely chopped (white and pale green parts only)
- 1 medium head cauliflower, cut into 1-inch-wide florets (2 lb)
- 828.06 ml canned low sodium vegetable broth (28 fl oz) or 828.06 ml chicken broth (28 fl oz)
- 354.88 ml water
- 44.37 ml unsalted butter
- 236.59 ml rice (6 3/4 oz)
- 42.52 g finely grated parmigiano-reggiano cheese (3/4 cup)
- salt
- pepper
directions
- 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.
- Bring broth and water to a boil in a 2- to 3-quart saucepan and keep broth at a bare simmer, covered.
- 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.)
- 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.
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