Drunken Red Wine Risotto with Roasted Cauliflower and Goat Cheese
You can never have too many main course recipes, so give Drunken Red Wine Risotto with Roasted Cauliflower and Goat Cheese a try. For $4.18 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 16g of protein, 26g of fat, and a total of 634 calories. This recipe serves 5. 16 people have made this recipe and would make it again. Head to the store and pick up arborio rice, butter, red wine, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. A few people really liked this Mediterranean dish. It is brought to you by Joanne Eats Well with Others. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a pretty good spoonacular score of 64%. Try Roasted red pepper and goat’s cheese risotto, Red Wine Roasted Mushrooms on Goat Cheese Garlic Toasts, and Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese for similar recipes.
Servings: 5
Ingredients:
2 cups arborio rice
2 tbsp butter
1 head cauliflower, stems removed and cut into bite-sized florets
½ lb hard goat cheese, grated
4 tbsp olive oil, divided
1 onion, diced
1 cup red wine (I used malbec)
salt and black pepper, to taste
4-6 cups vegetable broth
Equipment:
bowl
oven
baking sheet
pot
Cooking instruction summary:
Heat oven to 450.In a large bowl, toss together the cauliflower florets with 2 tbsp of olive oil and salt and black pepper, to taste. Spread on a parchment lined baking sheet and roasted for 15-20 minutes or until caramelized and tender.Meanwhile, start the risotto. In a large heavy-bottomed pot over medium heat, melt the butter with the remaining 2 tbsp of olive oil. Add the onion to the pot and saute until tender, about 4-5 minutes. Stir in the rice. Cook for 1-2 minutes, or until toasted, stirring constantly. Stir in the red wine. Allow to simmer, stirring frequently, until most of the wine has evaporated.Stir in the vegetable broth in 1 cup increments, stirring frequently, only adding another cup of broth when the previous cup has evaporated. Continued to do this until the rice is tender. Once rice is done, stir in the cauilflower and grated goat cheese. Season to taste with salt and black pepper. Serve warm.
Step by step:
1. Heat oven to 450.In a large bowl, toss together the cauliflower florets with 2 tbsp of olive oil and salt and black pepper, to taste.
2. Spread on a parchment lined baking sheet and roasted for 15-20 minutes or until caramelized and tender.Meanwhile, start the risotto. In a large heavy-bottomed pot over medium heat, melt the butter with the remaining 2 tbsp of olive oil.
3. Add the onion to the pot and saute until tender, about 4-5 minutes. Stir in the rice. Cook for 1-2 minutes, or until toasted, stirring constantly. Stir in the red wine. Allow to simmer, stirring frequently, until most of the wine has evaporated.Stir in the vegetable broth in 1 cup increments, stirring frequently, only adding another cup of broth when the previous cup has evaporated. Continued to do this until the rice is tender. Once rice is done, stir in the cauilflower and grated goat cheese. Season to taste with salt and black pepper.
4. Serve warm.
Nutrition Information:
covered percent of daily need
