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Roasted Cauliflower Risotto
Roasted Cauliflower Risotto
Ingredients
  • ½ cup roughly chopped fresh parsley
  • 1 head cauliflower, florets cut into ½-inch pieces, stems chopped
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • ¼ cup sliced almonds
  • ½ medium onion, finely chopped
  • 1 ½ cups short-grain Italian rice (such as arborio or vialone nano)
  • 1 clove garlic, minced
  • ½ cup dry white wine
  • 3 cups low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 4 ounces Italian fontina cheese, grated (1 ½ cups)
Steps
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