Oat Risotto with Roasted Cauliflower Recipe

Name: Oat Risotto with Roasted Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 head cauliflower; 5 tablespoons extra-virgin olive oil; Kosher salt and finely ground black pepper; 5 cups chicken broth; 3 cloves garlic, finely chopped; 1 onion, chopped; 1 cup steel-cut oats; 1/2 cup white wine; 2 tablespoons unsalted butter; 1/2 cup finely grated Parmesan; 2 tablespoons chopped fresh flat-leaf parsley

Servings: persons

1 head cauliflower
5 tablespoons extra-virgin olive oil
Kosher salt and finely ground black pepper
5 cups chicken broth
3 cloves garlic, finely chopped
1 onion, chopped
1 cup steel-cut oats
1/2 cup white wine
2 tablespoons unsalted butter
1/2 cup finely grated Parmesan
2 tablespoons chopped fresh flat-leaf parsley

1
Preheat the oven to 425 degrees F. Cut the cauliflower into 1/2-inch pieces and toss with 2 tablespoons of the oil, 1 teaspoon salt and 1/2 teaspoon pepper.
2
Spread on a baking sheet and roast until golden, about 45 minutes.
3
Combine the broth and 1 cup water in a saucepan and bring to a bare simmer.
4
Heat the remaining 3 tablespoons oil in a medium, heavy pot over medium-high heat until hot.
5
Add the garlic, onions, 1 teaspoon salt and 1/2 teaspoon pepper, and cook until softened, about 8 minutes.
6
Stir in the oats and wine, and boil until the liquid is reduced by half, about 2 minutes.
7
Stir in the simmering broth 1 cup at a time, adding more after half of the liquid has evaporated.
8
Continue stirring until the oats are tender, 35 to 40 minutes.
9
Use all of the broth.
10
Stir in the butter, cheese and parsley and season with salt and pepper.
11
Serve immediately, topped with the roasted cauliflower and parsley.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 head cauliflower, 5 tablespoons extra-virgin olive oil, Kosher salt and finely ground black pepper, 5 cups chicken broth, and more.

Yes, Oat Risotto with Roasted Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oat Risotto with Roasted Cauliflower

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