Roasted cau­li­flower Risotto with sage and brie

Philippine Tatler Homes - - GOOD TASTE -

In­gre­di­ents: FOR THE RISOTTO

1 shal­lot 1 driz­zle olive oil 1 cup ar­bo­rio rice 2 1/2 cups vegetable broth

(prefer­ably home­made) 1 tsp but­ter 1/2 cup grated parme­san Brie cheese cut into pieces Salt and pep­per to taste

FOR THE CAU­LI­FLOWER

1 medium cau­li­flower 1 driz­zle olive oil 1 cup cumin tea pow­der 1 cup curry pow­der tea 1 hand­ful sage leaves 1/2 cup sliced al­monds Salt

Pro­ce­dure:

1. Pre­heat the oven to 220ºc.

2. In a bak­ing tray place the cau­li­flower di­vided into sprigs and sprin­kle with olive oil. Spread cumin, curry and salt and mix well. Bake about 15 min­utes. Add the sage leaves and al­monds and leave on for about 6 min­utes un­til crisp and golden.

3. Place the broth in a pot and bring to a sim­mer.

4. In a pan, put the olive oil and the shal­lot and let it soften well. Add the rice and stir al­low­ing the rice to brown a lit­tle.

5. Add the broth, one cup at a time, stir­ring fre­quently and cook about 18 to 20 min­utes or un­til the broth is all ab­sorbed by the rice. Sea­son to taste.

6. Add the but­ter and cheese and let it melt. Serve the risotto with roasted cau­li­flower and pieces of brie.

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