BAKED CAULIFLOWER AND RICE RISOTTO WITH MINT PESTO
I'll admit, the title of this recipe isn't super catchy--but the flavor and ease more than make up for that. If you've ever made risotto, you know that it is typically a dish that requires a lot of stirring. This version is virtually hands-free, but with the same lush and creamy consistency as traditional risotto. It's a great, easy recipe for beginners and the result is restaurant-worthy. It's super adaptable; the mint pesto is great but you can adapt your favorite risotto into this one or stir in your favorite pesto. If you want to time this perfectly for guests, you can complete the recipe through step 6 up to an hour ahead of time and leave it off the heat, covered. Five minutes before you want to eat, place over medium heat and proceed with the rest of the recipe.
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the mint pesto: Process the nuts and garlic in a food processor until finely chopped. Add the mint, salt, and pepper to taste and pour the oil on top. Process until well blended, adding an extra tablespoon oil if needed. Set aside.
- Preheat the oven to 350 degrees F.
- For the baked cauliflower and rice risotto: Heat the olive oil in a large, ovenproof saucepan or Dutch oven over medium heat. Add the onion and saute until tender and translucent, about 6 minutes. Do not let it brown.
- Add the Arborio rice, salt, and pepper and stir to combine, coating all the rice with the oil. Saute the rice for 3 to 4 minutes, or until some of the grains become translucent.
- Stir in the Cauliflower Rice and saute for 2 minutes.
- Pour the wine into the pan, bring to a simmer, and cook until it has been absorbed, about 3 minutes.
- Pour in 2 cups of the very hot stock or water, bring to a simmer, cover, and place the pan in the oven. Bake until most of the liquid is absorbed but the rice is still slightly undercooked, about 15 to 16 minutes.
- Remove the pan from the oven and set on the stovetop over medium heat. Add 3/4 cup of superhot stock or water and cook the rice, stirring constantly, for 2 to 3 minutes. Taste the rice for doneness. Ideally, it is a little al dente and the risotto creamy. Stir in the butter, 3/4 cup of the Parmesan, the spinach, if using, and the pesto. Adjust the consistency with additional stock, if needed; season with salt and pepper to taste.
- Serve immediately with the remaining Parmesan on the side.
- Place the cauliflower in a food processor fitted with a metal blade. Pulse for about 30 seconds, or until you get very small pieces (resembling snow or rice).
CAULIFLOWER RISOTTO
Risotto is an Italian term describing a unique way to cook rice. Basically, the rice is cooked in broth or another liquid until it and the liquid swell to a creamy union. With this version of risotto, I use the same cooking method with cauliflower rice, thereby subtracting the calories and the carbs you'd get from rice.
Provided by Rocco DiSpirito
Categories HarperCollins Risotto Wheat/Gluten-Free Dinner Garlic Cauliflower Parmesan Quick and Healthy Quick & Easy Healthy
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and sweat until translucent, about 4 minutes.
- Add the cauliflower and vegetable stock and cook until the cauliflower is softened and enough liquid has evaporated to make the mixture creamy, about 10 minutes.
- Stir in the Parmesan and let sit 5 minutes to thicken. Finish by stirring in the chives.
CAULIFLOWER "RISOTTO" WITH SNAP PEAS AND MUSHROOMS
When the cauliflower risotto trend started, I was the first in line to buy a ticket and hop on the train. I keep bags of cauliflower rice in my freezer, and whenever I need a quick side dish, especially on a weeknight, I saute it in a skillet with a little butter. For something a little more special, I like to cook it in the style of "risotto," like this. It gets creamy and, while not exactly like the real thing, it certainly does the trick.
Provided by Katie Lee Biegel
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. Reserve 4 cups for this recipe and save any leftovers for another use.
- In a large skillet over medium heat, melt 3 tablespoons of the butter with the garlic. Stir in the mushrooms and cook until browned, 5 to 7 minutes. Remove and discard the garlic, then season the mushrooms with salt and pepper.
- Increase the heat to medium-high and stir in the cauliflower. Saute for 1 to 2 minutes. Add 1 cup of the broth and simmer until the liquid has mostly evaporated, 1 to 2 minutes.
- Stir in the sugar snaps, remaining broth and salt to taste. Add pea shoots. Simmer until the liquid is almost gone, 3 to 4 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter and half of the cheese, stirring until the cheese has melted. Adjust seasonings. Stir in the remaining cheese. Serve hot.
RISOTTO WITH FRESH BASIL-MINT PESTO
This pesto uses both fresh basil and fresh mint! Some grocery and natural food stores now sell arborio rice in bulk. Another healthy recipe from www.aicr.org.
Provided by COOKGIRl
Categories Short Grain Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- PESTO: In a food processor or blender, combine the basil leaves, mint, garlic and lemon zest. Blend until smooth. Add the salt and pine nuts, pulsing until nuts are chopped.
- With motor running, slowly drizzle the lemon juice and 2 tablespoons olive oil through the feed tube until you have a smooth puree.
- Season pesto to taste with pepper and set aside. Pesto can be prepared up to 4 hours in advance. For best results, do not freeze.
- RISOTTO: In a saucepan, heat the remaining olive oil over medium-high heat. Saute the shallots until soft, approximately 2 minutes. Next, add the arborio rice, cooking until grains are opaque and "glisten", about another 2 minutes. Be careful not to burn the rice, reducing heat if necessary!
- {{Slowly}} stir in 1 cup hot broth. Once broth is absorbed, add more broth, 1/2 cup at a time, stirring the rice constantly. Stir until liquid is absorbed.
- For the next step, add the boiling water in the same manner as the broth, 1/2 cup at a time, stirring constantly. Reduce heat to medium. Stop adding water when rice is almost done- or "al dente". (That means you may or may not use all of the boiling water.).
- When rice is al dente, continue stirring constantly. Rice should look moist and not dried out;- the grains creamy looking.
- Keep stirring the arborio rice until thick and creamy about 5 minutes more.
- Season to taste with salt and freshly cracked black pepper.
- To serve, divide the cooked risotto among 4 bowls and stir in 1/4 cup of the pesto into each bowl.
- Serve the Parmesan cheese on the side, if desired.
Nutrition Facts : Calories 426.2, Fat 17, SaturatedFat 2.2, Cholesterol 2.4, Sodium 1110, Carbohydrate 60.4, Fiber 4.3, Sugar 3.6, Protein 9
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