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EatSmarter exclusive recipe

Cauliflower and Tomato Risotto

with Sage

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Cauliflower and Tomato Risotto

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

Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
337
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie337 kcal(16 %)
Protein13 g(13 %)
Fat16 g(14 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin6 mg(50 %)
Vitamin B₆0.4 mg(33 %)
Folate69 μg(23 %)
Pantothenic acid1.9 mg(32 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C70 mg(74 %)
Potassium534 mg(13 %)
Calcium153 mg(15 %)
Magnesium73 mg(24 %)
Iron2.5 mg(17 %)
Iodine32 μg(16 %)
Zinc1.6 mg(23 %)
Saturated fatty acids7.2 g
Uric acid130 mg
Cholesterol26 mg
Recipe development: EAT SMARTER
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Ingredients
Preparation

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

Kitchen utensils

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

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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