Cauliflower, Onion and Greens Risotto
Faster than a soup but just as comforting, risotto takes only about 20 minutes to come together and is a favorite dish for weeknight dinners. Caramelized onions, cauliflower and Parmigiano-Reggiano cheese are a wonderful and unexpected combination.
Ingredients:
- 4 cups low-sodium chicken or vegetable broth
- 1 cup water
- 1 Tbs. olive oil
- 1 large yellow onion, coarsely chopped
- 1/2 head cauliflower, cut into 1/2-inch florets
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 bunch beet greens or other greens, stems removed and
leaves thinly sliced - 1 cup grated Parmigiano-Reggiano cheese
- 1 1/2 Tbs. minced fresh marjoram
- Coarse kosher salt and freshly ground pepper, to taste
Directions:
In a small saucepan over high heat, bring the broth and water to a boil. Reduce the heat to low and keep the liquid hot.
In a heavy large saucepan over medium-high heat, warm the olive oil. Add the onion and sauté until golden, about 8 minutes. Add the cauliflower and sauté until heated through, about 2 minutes. Add the rice and sauté until opaque, about 1 minute. Pour in the wine and stir until absorbed, about 2 minutes. Add about 3/4 cup of the hot broth, reduce the heat so the broth simmers slowly and cook, stirring frequently, until absorbed. Continue cooking, adding the broth by about 3/4 cup at a time and stirring frequently until the rice is not quite tender but still slightly firm, about 15 minutes.
Add the greens and continue cooking, stirring almost constantly and adding the liquid about 1/2 cup at a time, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 5 minutes more. Remove the risotto from the heat. Stir in the cheese and marjoram. Season with salt and a generous amount of pepper. Spoon the risotto into warmed bowls and serve immediately. Serves 4.
Quick tips: Greens add great nutrition and health experts recommend that we should eat them every day, so try to include them in your cooking wherever you can. Shiny beet greens add a fresh flavor and an intriguing pink tint to this risotto, but any cooking greens would be delicious. If whole beets come along with the greens, wrap them in foil, roast them while making dinner and then turn them into a salad for another day.
Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).