CAULIFLOWER AND LEEK RISOTTO
Steps:
- Wash leek well in a bowl of cold water, then lift out and drain. Blanch leek and cauliflower in a 4- to 5-quart pot of boiling salted water , uncovered, 1 minute. Drain in a sieve and transfer to a bowl of cold water to stop cooking. Drain well.
- Bring stock and water to a boil in a 2- to 3-quart saucepan and keep stock at a bare simmer, covered.
- Heat 2 tablespoons butter in a 4-quart heavy pot over moderately high heat until foam subsides, then sauté cauliflower and leek, stirring, 2 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding stock, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy looking, 20 to 25 minutes. (There may be leftover broth.)
- Remove from heat and stir in cheese, remaining tablespoon butter, and salt and pepper to taste. Thin with a little remaining stock as desired and serve immediately.
- *Available at Italian markets, some specialty foods shops, and www.esperya.com.
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Amsar Serif
[email protected]This risotto is a great way to get your kids to eat their vegetables. My kids loved it!
Limpho Nthimo
[email protected]I'm not a fan of leeks, so I used green onions instead. The risotto still turned out great!
Victoria Benson
[email protected]I followed the recipe exactly and my risotto turned out perfect! It was creamy and flavorful, and the cauliflower and leeks were cooked perfectly.
daniel pyle
[email protected]This risotto is a bit bland for my taste. I think I'll add some more salt and pepper next time.
robert johns
[email protected]I'm not a huge fan of cauliflower, but I really enjoyed this risotto. The cauliflower was cooked perfectly and the leeks added a nice flavor.
Michaei Henry
[email protected]This risotto is a great way to use up leftover rice. I had some cooked rice in the fridge and it worked perfectly in this recipe.
Godfrey Ngozi
[email protected]I'm a vegetarian and I love this risotto. It's a great way to get my protein and vegetables in.
Afro Reaction
[email protected]This risotto is so easy to make and it's so delicious. I will definitely be making it again.
Paula Higgins
[email protected]I made this risotto for a dinner party and it was a hit! Everyone loved it.
Vihanga Senesh
[email protected]This risotto is a great way to get your kids to eat their vegetables. My kids loved it!
alexis desales
[email protected]I'm not a fan of leeks, so I used green onions instead. The risotto still turned out great!
Kamila cholicolomeli
[email protected]I followed the recipe exactly and my risotto turned out perfect! It was creamy and flavorful, and the cauliflower and leeks were cooked perfectly.
Paul McGilloway
[email protected]This risotto is a bit bland for my taste. I think I'll add some more salt and pepper next time.
Monic Nakirya
[email protected]I added some chopped mushrooms to this risotto and it was delicious! I think next time I'll also add some peas.
Nadiifo Axmed
[email protected]This risotto is a great way to use up leftover cauliflower. I had some roasted cauliflower in the fridge and it worked perfectly in this recipe.
kenneth van engel
[email protected]I'm not a huge fan of cauliflower, but I really enjoyed this risotto. The cauliflower was cooked perfectly and the leeks added a nice flavor.
Elsa Bucia
[email protected]This risotto is so creamy and delicious. The cauliflower and leeks are a great combination, and the white wine adds a nice depth of flavor.
Anita Baker
[email protected]I love how easy this risotto is to make. It's perfect for a weeknight meal when you don't have a lot of time to cook.
Imran Sarker
[email protected]This cauliflower and leek risotto is a great way to get your veggies in! It's creamy and flavorful, and the leeks add a nice subtle sweetness. I would definitely make this again.