Cauliflower and Leek Risotto
Indulge in the creamy, comforting flavors of this Cauliflower and Leek Risotto, a delightful vegetarian dish that's perfect for cozy weeknight dinners or elegant entertaining. This recipe combines the nutty richness of Arborio rice with the earthy sweetness of sautéed leeks and tender cauliflower florets, all brought together with a hint of white wine and finished with a touch of Parmesan and vibrant lemon zest. The secret to its irresistible texture lies in the classic risotto technique of slowly stirring in warm vegetable broth, creating a luscious, velvety consistency. Fragrant thyme and garlic lend an herbaceous depth, making every bite burst with flavor. Ready in just 45 minutes, this hearty yet light dish pairs beautifully with a crisp side salad or crusty bread. Perfect for those seeking a comforting, one-pot vegetarian meal that doesn’t skimp on sophistication or flavor!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 2 cups Cauliflower florets
- 1 large Leek
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves
- 4 cups Vegetable broth
- 0.5 cup Dry white wine
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Fresh thyme, chopped
- 0.5 teaspoon Lemon zest
Instructions
Prepare the leeks by trimming the tough green tops and root ends. Slice the white and pale green parts lengthwise, then rinse under cold water to remove any dirt. Slice thinly.
Bring the vegetable broth to a simmer in a medium saucepan. Keep it warm over low heat while you cook the risotto.
In a large skillet or wide saucepan, heat the olive oil and butter over medium heat. Add the sliced leeks and cook for 3-4 minutes until softened.
Finely chop the garlic and add it to the leeks. Cook for an additional minute until fragrant.
Add the Arborio rice to the pan and stir for 2 minutes to toast the grains slightly.
Pour in the white wine and stir continuously until it is mostly absorbed by the rice.
Begin adding the warm broth one ladle at a time, stirring often to make sure the rice absorbs the liquid evenly. Wait until each ladleful is absorbed before adding the next. This process will take about 20 minutes.
While the risotto cooks, steam or boil the cauliflower florets in a small pot of water until tender, about 5-7 minutes. Drain and roughly chop.
Stir the cooked cauliflower into the risotto about halfway through the cooking process.
When the risotto is creamy and the rice is tender but still has a slight bite, turn off the heat. Stir in the Parmesan cheese, thyme, lemon zest, salt, and black pepper.
Taste and adjust seasoning if needed. Serve warm, garnished with extra Parmesan and fresh thyme if desired.
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 4356 mg | 189% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 24.2 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 741 mg | 57% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2744 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
