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1
Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F. Toss the cauliflower florets with 1 tablespoon olive oil on a baking sheet.
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2
Spread in a single layer and season with salt and pepper.
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3
Roast on the upper oven rack, 5 minutes.
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4
Add the almonds and roast until the cauliflower is tender, about 15 more minutes.
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5
Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat.
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6
Add the onion and cauliflower stems and cook, stirring, until the onion is translucent, about 3 minutes.
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7
Add the rice and garlic and cook, stirring, 2 minutes.
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8
Add the wine and cook, stirring, until evaporated, 1 to 2 minutes.
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9
Add the broth, 2 cups water and 1 teaspoon salt; cover and bring to a boil.
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10
Transfer the pot to the lower oven rack and bake until the rice is tender, about 15 minutes.
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11
Remove the rice from the oven and add the butter, fontina and parsley, stirring vigorously until the risotto is creamy, 1 to 2 minutes.
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12
Divide among bowls and top with the roasted cauliflower and almonds.
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13
Per serving: Calories 506; Fat 29 g (Saturated 11 g); Cholesterol 67 mg; Sodium 836 mg; Carbohydrate 38 g; Fiber 5 g; Protein 18 g
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14
Photograph by Antonis Achilleos
