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EatSmarter exclusive recipe

Cauliflower and Tomato Risotto

with Sage

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Cauliflower and Tomato Risotto
337
calories
Calories

Cauliflower and Tomato Risotto - Cauliflower in the Italo-classic? Fits perfectly and gives some extra kick!

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easy
Difficulty
50 min.
Preparation
Nutritions
Fat16 g
Saturated Fat Acids7.2 g
Protein13 g
Roughage5.5 g
Sugar added0 g
Calorie337
1 serving contains
Calories337
Protein/g13
Fat/g16
Saturated fatty acids/g7.2
Carbohydrates/g33
Added sugar/g0
Roughage/g5.5
Bread exchange unit3
Cholesterol/mg26
Uric acid/mg130
Vitamin A/mg0.1
Vitamin D/μg0
Vitamin E/mg1.6
Vitamin B₁/mg0.3
Vitamin B₂/mg0.3
Niacin/mg6
Vitamin B₆/mg0.4
Folate/μg69
Pantothenic acid/mg1.9
Biotin/μg8.7
Vitamin B₁₂/μg0.1
Vitamin C/mg70
Potassium/mg534
Calcium/mg153
Magnesium/mg73
Iron/mg2.5
Iodine/μg32
Zinc/mg1.6

Recipe development: EAT SMARTER
Ingredients
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Large knife, 1 Tablespoon, 1 Pot (with lid), 1 Wooden spoon, 1 Measuring cups

Ingredients

for 4 servings
2
Onions (about 100 grams)
6
dried Tomatoes (about 25 grams)
4 sprigs
2 sprigs
2 tablespoons
150 grams
600 milliliters
1
small Cauliflower (600 grams)
8
green Olives (with herbs, pitted; 20 grams)
150 grams
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Preparation steps

Step 1/9
Cauliflower and Tomato Risotto preparation step 1

Peel the onions and dice.

Step 2/9
Cauliflower and Tomato Risotto preparation step 2

Cut the tomatoes crosswise into thin strips.

Step 3/9
Cauliflower and Tomato Risotto preparation step 3

Rinse herbs, shake dry and pluck the leaves. Set some sage leaves aside and cut the rest into strips.

Step 4/9
Cauliflower and Tomato Risotto preparation step 4

Heat oil in a large pot and sauté onions until translucent.

Step 5/9
Cauliflower and Tomato Risotto preparation step 5

Add rice, tomatoes, thyme and sage strips. Sauté over medium heat, stirring, 2-3 minutes.

Step 6/9
Cauliflower and Tomato Risotto preparation step 6

Pour in 200 ml (approximately 3/4 cup) broth and bring to a boil. Cook covered for about 20 minutes over low heat. While cooking, gradually stir in the remaining broth.

Step 7/9
Cauliflower and Tomato Risotto preparation step 7

Meanwhile, rinse cauliflower, trim and cut into florets. Add to the rice and cook covered, 8-10 minutes longer.

Step 8/9
Cauliflower and Tomato Risotto preparation step 8

Cut olives into rings. Cut feta cheese into cubes. Divide olives and cheese cubes equally and toss half of each with the rice.

Step 9/9
Cauliflower and Tomato Risotto preparation step 9

Season risotto with salt and pepper. Serve garnished with the remaining olives, feta cheese cubes and sage leaves.

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