Lemon Risotto with Roasted Cauliflower
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2 people
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Calories
604 kcal
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Course
Side Dish, Main Course
Lemon Risotto with Roasted Cauliflower
Description
This recipe combines two components: roasted cauliflower and lemon risotto. Cauliflower florets are coated with olive oil, smoked paprika, chili powder, and salt, then roasted at high heat, allowing spices to form a flavorful crust. The risotto is prepared by sautéing onions and garlic in olive oil, then toasting the arborio rice before deglazing with white wine. Fresh rosemary and turmeric add herbal and color notes. Broth is added gradually, stirring to release starch and develop a creamy texture. Lemon zest and juice brighten the dish with fresh acidity.
The texture of the risotto should be creamy and tender with a slight bite to the rice. The roasted cauliflower adds a slightly crisp exterior with a smoky, spicy flavor. Serving it garnished with green onion adds freshness. The recipe serves 2 as a main dish or 4 as a side and can be adapted by adding mascarpone or substituting shrimp for cauliflower for variations.
It's a balanced meal component that pairs well with a simple salad or as part of a composed dinner. Careful gradual broth addition and stirring are key to achieving the risotto's characteristic creaminess.
Ingredients
Roasted Cauliflower:
- ½ cauliflower head, broken into florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon salt sea salt
Lemon Risotto:
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion diced
- 2 garlic cloves, finely diced
- ¾ cup arborio rice
- 2 rosemary fresh sprigs, removed from stem
- ½ cup white wine dry
- 1 lemon zest first, then juice
- 1 teaspoon Turmeric for color, omit if you don't have
- ½ teaspoon salt sea salt, to taste
- green onion to serve, diced, optional
Instructions
- Preheat oven to 450°F.
- Prepare cauliflower by tossing it in the paprika, chili powder, salt, and olive oil. Spread the cauliflower out on a baking sheet and set aside. (Don't put it in the oven yet.)
- Heat broth in saucepan over medium heat until hot, and then keep warm on low heat.
- Meanwhile, heat olive oil in a large pan or wok over medium heat. When the oil begins to ripple, add the diced onion and cook 3-4 minutes until the onions soften.Add garlic to the pan and cook 1 minute.
- Add rice and stir 1-2 minutes. Add the rosemary and stir.Lower the heat to medium-low. Add white wine and simmer, stirring constantly, until wine is completely absorbed (4-5 minutes).
- Ladle over about ½ cup of broth, and stir every few minutes until all the liquid is absorbed.Test to see if you're ready to add more broth: Use a spatula or spoon to pull the rice across the pan. If the space immediately fills with liquid, the rice isn't ready. When the space stays dry, the rice is ready for more broth.Repeat until all your broth is gone.Don't rush these steps- you want the rice to slowly release the starch and become creamy. Rushing will result in less creamy risotto.
- After adding the first ½ cup of broth to the rice, put the cauliflower in the oven and set a timer for 20 minutes.
- When you've finished adding all the broth to the risotto, and the liquid has absorbed into the rice, add the lemon zest, lemon juice, and turmeric. Stir to incorporate. Taste, and add more salt if desired.
- Remove risotto from heat and cover to keep warm until the cauliflower finishes roasting. Serve risotto topped with cauliflower, and add green onion for garnish. Serve immediately.
Notes
- Serves 2 as a main dish or 4 as a side dish; doubling will increase risotto cooking time.
- For a creamier finish, stir in ¼ cup mascarpone cheese after cooking (not vegan).
- Swap roasted cauliflower for spiced shrimp sautéed briefly for an alternate version.
- The cauliflower or risotto can be prepared separately and served alongside other dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Calories | 604kcal | 30% |
| Carbohydrates | 84g | 28% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Sodium | 2172mg | 91% |
| Potassium | 771mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 1332IU | 27% |
| Vitamin C | 103mg | 114% |
| Calcium | 83mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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