Creamy Risotto WithCauliflower
Nutritional values
(Percentage of daily recommendation)
| Calorie | 608 cal. | (29 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 45.4 μg | (76 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 621 mg | (16 %) | ||
| Calcium | 240 mg | (24 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 shallots
- 4 Tbsps olive oil
- 300 grams Arborio rice
- 250 milliliters white wine
- salt
- freshly ground peppers
- 600 milliliters Vegetable broth
- ½ Cauliflower (600 grams)
- 50 milliliters Whipped cream
- 20 grams butter
- 60 grams grated Parmesan
- 2 Tbsps Pine nuts
Preparation steps
Peel the shallots and cut into small cubes. Heat 2 tablespoons olive oil in a saucepan and sauté the shallots until translucent. Add the rice and cook, stirring until glassy and well coated. Add the white wine and cook, stirring occasionally until the rice has absorbed the wine. Season with salt and pepper. Add enough vegetable broth to cover the rice by an inch. Cook, stirring frequently for 15-20 minutes, adding more broth as one amount has been absorbed until the rice is creamy with a slight bite.
Rinse the cauliflower and cut into florets. Cook half the florets in a pot of boiling salted water until soft, about 10 minutes. Drain and puree in a blender with the cream. Slice the remaining cauliflower. Heat the remaining oil in a pan and saute the cauliflower slices over medium heat until golden brown on bith sides, about 5 minutes. Season with salt.
Stir the Parmesan, butter and cauliflower puree into the risotto and season to taste with salt and pepper. Serve in deep bowls and scatter the cauliflower slices about. Garnish with pine nuts. If desired, serve with an onion-olive confit.
