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Cauliflower And Leek Risotto Recipe

Indulge in this elegant and surprisingly simple Cauliflower and Leek Risotto, a culinary masterpiece from Chef Mark Kiffin of Compound Restaurant, Santa Fe! Featured in Gourmet Magazine (Oct. 2003), this recipe uses Carnaroli rice (for the best results, find it at your local Italian market) or Arborio rice for a luxuriously creamy texture. Prepare for a symphony of flavors in just 35 minutes!

Prep Time 10 mins
Cook Time 35 mins
Calories 230.6 kcal
Protein 14g
Rating 2.0 (2 Reviews)
Cauliflower And Leek Risotto 20

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cauliflower And Leek Risotto

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How to Make Cauliflower And Leek Risotto

  1. Thoroughly wash the sliced leek in a bowl of cold water, then lift out and drain.
  2. In a large pot, bring 6 cups of salted water to a boil. Add the leek and cauliflower florets; blanch for 1 minute.
  3. Immediately transfer the vegetables to a bowl of ice water to stop the cooking process. Drain well.
  4. In a separate saucepan, bring the broth and water to a simmer and keep it warm, covered.
  5. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Once the foam subsides, add the blanched leeks and cauliflower. Sauté for 2 minutes, stirring frequently.
  6. Add the rice and cook, stirring constantly, for 1 minute to toast the grains slightly.
  7. Pour in 1 cup of the simmering broth and stir until absorbed. Continue this process, adding about ½ cup of broth at a time, stirring frequently and allowing each addition to be absorbed before adding more. This will take about 20-25 minutes.
  8. Once the rice is cooked al dente (tender but with a slight bite) and creamy, remove from heat.
  9. Stir in the Parmesan cheese, remaining 1 tablespoon of butter, salt, and pepper to taste.
  10. If needed, add a little extra broth to adjust consistency. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

11g

Fat

24g

Carbs

11g

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Starters Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes European Italian Mediterranean The Americas American Healthy Vegetarian Gluten Free Fall Recipes

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Side Dishes Eggs Dairy Rice Vegetables Easy European Dinner Party Kid Friendly Kosher Romantic Vegetarian Italian Cheese Dietary One Dish Meal Pasta Rice And Grains Medium Grain Rice Cauliflower Taste Mood Savory Presentation Served Hot