Drunken Red Wine Risotto with Roasted Cauliflower and Goat Cheese
This drunken red wine risotto is made for cold winter nights that require a bowl of something warm to cozy up to. Filled with roasted cauliflower and mounds of goat cheese, there's a whole lot of good in every bite.
Yield: 4-5 servings
  • 4 tbsp olive oil, divided
  • 1 head cauliflower, stems removed and cut into bite-sized florets
  • salt and black pepper, to taste
  • 2 tbsp butter
  • 1 onion, diced
  • 2 cups arborio rice
  • 1 cup red wine (I used malbec)
  • 4-6 cups vegetable broth
  • ½ lb hard goat cheese, grated
  1. Heat oven to 450.
  2. In a large bowl, toss together the cauliflower florets with 2 tbsp of olive oil and salt and black pepper, to taste. Spread on a parchment lined baking sheet and roasted for 15-20 minutes or until caramelized and tender.
  3. Meanwhile, start the risotto. In a large heavy-bottomed pot over medium heat, melt the butter with the remaining 2 tbsp of olive oil. Add the onion to the pot and saute until tender, about 4-5 minutes. Stir in the rice. Cook for 1-2 minutes, or until toasted, stirring constantly. Stir in the red wine. Allow to simmer, stirring frequently, until most of the wine has evaporated.
  4. Stir in the vegetable broth in 1 cup increments, stirring frequently, only adding another cup of broth when the previous cup has evaporated. Continued to do this until the rice is tender. Once rice is done, stir in the cauilflower and grated goat cheese. Season to taste with salt and black pepper. Serve warm.
An Eats Well With Others Original
Nutrition Information
Serving size: ⅕th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/01/drunken-red-wine-risotto-roasted-cauliflower-goat-cheese.html