Lemony Roasted Cauliflower Risotto

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Lemony Roasted Cauliflower Risotto's Image
This lemony roasted cauliflower risotto is a delicious and healthy vegetarian dish. The cauliflower is roasted to bring out its natural sweetness and paired with creamy Arborio rice. The lemon adds a refreshing citrusy flavor that balances the richness of the risotto. It's a perfect dish for a cozy dinner or a special occasion.

Recipe Type:
Vegetarian

Prep Time:
15 mins

Cook Time:
40 mins

Total Time:
55 mins

Recipe Yield 17.65 oz
Number of Servings 4
Serving Size 4.41 oz

Ingredients

17.65 oz

cauliflower

7.06 oz

Arborio rice

27.04 fl oz

vegetable broth

2 tbsp

Olive oil

1 medium

onion

2 cloves

garlic

2 juice

Lemon

1.77 oz

Parmesan Cheese

0.35 oz

fresh parsley

1 tsp

Salt

0.5 tsp

Black pepper

Directions

Preheating

Step 1

Preheat the oven to 400°F (200°C).

5 mins
Prep Time
0 mins
Cook Time
Roasting

Step 2

Cut the cauliflower into florets and place them on a baking sheet. Drizzle with olive oil, salt, and black pepper. Roast in the preheated oven for 25 minutes or until golden brown.

10 mins
Prep Time
25 mins
Cook Time
Sautéing

Step 3

In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.

5 mins
Prep Time
5 mins
Cook Time
Stirring

Step 4

Add the Arborio rice to the saucepan and stir to coat it with the oil. Cook for 2 minutes, stirring constantly.

2 mins
Prep Time
2 mins
Cook Time
Stirring

Step 5

Add 1/2 cup of vegetable broth to the saucepan and stir until the liquid is absorbed. Continue adding the broth, 1/2 cup at a time, stirring frequently, until the rice is cooked al dente, about 20 minutes.

5 mins
Prep Time
20 mins
Cook Time
Stirring

Step 6

Remove the roasted cauliflower from the oven and add it to the risotto. Stir in the lemon juice and grated Parmesan cheese. Cook for an additional 2 minutes to heat through.

2 mins
Prep Time
2 mins
Cook Time
Serving

Step 7

Serve the lemony roasted cauliflower risotto hot, garnished with fresh parsley.

0 mins
Prep Time
0 mins
Cook Time

Nutrition Facts

Carbs (70.37%)
Protein (12.96%)
Fat (16.67%)

Fat:
4 g (36 kcal)

Protein:
7 g (28 kcal)

Carbohydrates:
38 g (152 kcal)

kcal
g
Calories 9.702 kcal 0.49%
Vitamin A 0.441 IU 0.05%
Monounsaturated Fat 0.0882 g 0%
Saturated Fat 0.0441 g 0.04%
Fat 0.1764 g 0.13%
Carbohydrates 1.6758 g 0.34%
Sodium 26.46 mg 5.29%
Fibers 0.2205 g 0.58%
Sugars 0.2205 g 0%
Protein 0.3087 g 0.36%
Vitamin C 3.087 mg 3.43%
Calcium 0.441 mg 0.09%
Iron 0.6615 mg 0.13%
Potassium 22.05 mg 4.41%
Alcohol 0 g 0%
Cholesterol 0.2205 mg 0%
Lactose 0 g 0%
Vitamin B6 0 mg 0%
Vitamin B12 0 mcg 0%
Vitamin E 0.0441 mg 0.29%
Zinc 0.0441 mg 0.01%
Selenium 0.441 mcg 0.09%
Vitamin D 0 mcg 0%

Recipe Attributes

Seasonality Summer Fall
Events Christmas
Cuisines Italian Chinese Mediterranean Korean
Nutritional Content Low Fat Low Carb High Fiber Low Sodium High Vitamin C
Kitchen Tools Blender
Course Appetizers Main Dishes Side Dishes Salads Soups Sauces & Dressings
Cultural Chinese New Year
Meal Type Lunch Dinner Snack
Difficulty Level Medium

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