Risotto with roasted cauliflower, sage and almonds

Home favorite food is undoubtedly the risotto. Any his version is amazing. Whether you add a beetroot, pumpkin, mushrooms, sun dried tomatoes, herbs .... We guarantee you a taste experience that you will want to repeat soon.

 

Season squash, beets and other autumn / winter vegetable in sight, so it is necessary to take advantage of what nature offers us now. Asparagus I unfortunately missed, not peas. But today I want to share the recipe for cauliflower risotto, which comes from the second part Hanky ​​Michopulu cookbook, Recipes from the Farmer's Market.

Risotto with roasted cauliflower, sage and almonds (3 servings) 

Inspiration: H. Michopulu: Recipes from the Farmer's Market 
Cauliflower 

• 500 g cauliflower
• 1 tablespoon olive oil
• salt and pepper
• fresh sage
• a handful of almonds

Risotto 

• 1 teaspoon olive oil
• 1 teaspoon of butter
• 1 onion
• 1 dl white wine
• 1 cup round grain rice
• 1 l vegetable broth
• 4 tablespoons Parmesan cheese

Cauliflower I broke into small florets, pokapala olive oil, salted the, spiced and put bake in the preheated oven for 15 minutes. Then I pokladla sage leaves and chopped almonds into thin slices and put bake for another 5 minutes.

Meanwhile, I'm in butter and olive oil had zesklovatět finely chopped onion. Then I added the rice and while stirring, until all the grains of rice neobalila butter with onions. I was flooded with wine, stirring until it vaporizes. I added some finely chopped sage leaves. Then I started to pour the hot broth. I too always about two šufánky, stirring, until it vaporizes and again. I have consumed about a liter of broth. Once the rice al dente, I weaned from the stove, added Parmesan cheese. She covered the pot and wait a while until the flavors interconnects. I served on a plate warming up, accompanied by roasted cauliflower. You can add grated Parmesan.