Crispy Chickpea and Roasted Cauliflower Risotto

Name: Crispy Chickpea and Roasted Cauliflower Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Cauliflower, Chopped; 1- 1/2 Tablespoon Olive Oil; 2 cloves Garlic, Minced; 1 cup Canned Or Cooked Chickpeas; 1 Tablespoon Butter; 1 Shallot, Minced; 3/4 cups Arborio Rice, Dry; 1/2 cups White Wine; 2 cups Chicken Broth, Low-Sodium; 1/4 cups Grated Parmesan; Salt And Pepper, to taste

Servings: persons

1
Preheat the oven to 400 F.
2
Toss cauliflower florets with 1 tablespoon olive oil, minced garlic, salt, and pepper.
3
Spread it out on a rimmed roasting pan and put it in the oven.
4
I let this roast the whole time I was making the risotto, about 30 minutes.
5
Toss chickpeas with 1/2 tablespoon olive oil and spread on another roasting pan.
6
Put in the oven to roast for 20-25 minutes.
7
Remember to gently stir the cauliflower and chickpeas every 10-15 minutes to ensure even roasting.
8
Meanwhile, melt the butter in a saucepan on the stove over medium heat.
9
Once sizzling, add the shallot and cook for 3-5 minutes.
10
Then add Arborio rice and toast for two minutes.
11
Pour in wine and stir until the wine has absorbed into rice.
12
Add the chicken broth, half a cup at a time, and stir continuously until absorbed before adding the next half cup.
13
The risotto is done when all the liquid has been absorbed and the rice is fully cooked.
14
Season with salt and pepper and stir in Parmesan cheese, and then remove from heat.
15
Serve with chickpeas and cauliflower, and top with more Parmesan if desired.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Cauliflower, Chopped, 1- 1/2 Tablespoon Olive Oil, 2 cloves Garlic, Minced, 1 cup Canned Or Cooked Chickpeas, and more.

Yes, Crispy Chickpea and Roasted Cauliflower Risotto falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!