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Receta Cauliflower Risotto With Saffron

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Raciónes: 4

Ingredientes

Cost per serving $3.97 view details
  • 4 ounce Unsalted butter
  • 1 1/4 c. Finely-minced onion
  • 2 1/4 c. Arborio rice
  • 1 tsp Saffron threads
  • 9 c. Light chicken broth - (to 12 c.) boiling
  • 4 c. Cauliflower in small florets each the width of a thumbnail
  • 3/4 c. Freshly-grated Parmigiano-Reggiano

Direcciones

  1. Heat 2 ounces butter over medium heat in a large, heavy stockpot. Add in the minced onion, and saute/fry till the onion is soft and golden brown, stirring occasionally - about 7 min. Add in the Arborio rice. Stir well to coat the rice with the butter. Sprinkle with the saffron threads. Cook for one minute, stirring.
  2. Turn heat to medium-high. Add in 2 c. of the chicken broth (or possibly sufficient to just cover the rice). Stir continually. When most of the broth has been absorbed, add in the cauliflower and stir well. When all boiling broth has been absorbed, add in approximately 1/2 c. more boiling broth, stirring till absorbed. Repeat this procedure till the rice is al dente. You will need between 9 to 12 c. of stock all together.
  3. Stir the remaining butter into the rice, along with the freshly grated Parmigiano-Reggiano. Adjust texture with additional broth. Taste for seasoning, and serve warm from a large platter onto warmed plates.
  4. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 748g
Recipe makes 4 servings
Calories 649  
Calories from Fat 213 33%
Total Fat 24.31g 30%
Saturated Fat 14.94g 60%
Trans Fat 0.0g  
Cholesterol 61mg 20%
Sodium 863mg 36%
Potassium 739mg 21%
Total Carbs 91.73g 24%
Dietary Fiber 5.2g 17%
Sugars 2.99g 2%
Protein 14.27g 23%
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