Who is still eating an entire turkey and pan of stuffing for breakfast, lunch, and dinner (yes, two days after Thanksgiving)? No, just me?
Well, if you are back to cooking “regular” meals for dinner and need a *new* idea for a side (with a hidden veggie mixed in) have I got the perfect dish for you!!
This creamy risotto was made almost like the texture of mashed potatoes with the addition of a cauliflower puree. Not only did this vegetable puree stretch this side dish to feed more people, it added flavor, texture, and nutrients. How’s that for sneaking veggies into your
hubby’s kid’s tummy.
Prep Time: 20 minutes Cook Time: 25 minutes Serves 6-8
7 cups low-sodium chicken or vegetable broth
2 tablespoon extra-virgin olive oil
1 small onion, diced
3 garlic cloves, minced
2 cup Arborio rice
1 cup dry white wine
1 (16 ounce) package frozen cauliflower or 1 head of fresh cauliflower (cored and cut into florets)
1/4 teaspoon dried thyme
½ teaspoon each salt and ground pepper
Parmesan cheese, for serving
Place cauliflower in large bowl. Add ½ cup broth. Microwave on high for 3 minutes, or until softened. Let cooked cauliflower cool and place in blender or food processor. Process until smooth, scraping down side as needed (add more broth for a thinner consistency, if desired). Set aside.
In a medium saucepan, bring broth to a simmer; reduce heat and keep warm.
Meanwhile, in a large heavy-bottomed skillet or pot, heat oil over medium-high. Add onion; reduce heat to medium, and cook, stirring often, until onions are translucent, 5-8 minutes. Add rice and garlic. Stir to combine. Increase heat to medium-high and add wine. Cook, stirring, until liquid is almost evaporated, 2-3 minutes.
Add 1/2 cup broth to skillet. Cook, stirring constantly, until broth is almost absorbed. Repeat, gradually adding broth 1/2 cup at a time and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all the broth), 20 to 25 minutes. Add cauliflower puree and thyme and stir to combine. Remove from heat and season to taste with salt and pepper. Sprinkle with Parmesan and serve immediately.
adapted from Martha Stewart