Lemon cauliflower risotto
served with artichoke hearts and almonds
This atypical risotto combines the fresh flavours of the lemon with the crunchy texture of the almonds and the creaminess of the arborio rice.
-
Vegan
-
Gluten-free
Preparation time:
40 min.
Difficulty level:
Easy
Allergens:
tree nut, celery, soya
Utensils:
Thin grater
Juicer
Ingredients
Cauliflower
Onion
Lemon
Garlic
Vegetable broth
Arborio rice
Slivered almonds
Artichoke hearts
Turmeric powder
Mix of provencal herbs
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2397
573
9
1
112
10
19
28
0
383
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
Wash all the vegetables. Peel and finely chop the onion and garlic. Take the florets of the cauliflower apart and cut them into slices.
3.
Place parchment paper on a baking tray and add the cauliflower slices. Make sure they all touch the tray. Drizzle them with 2 tablespoons of olive oil and season with half of the aromatic herbs and optionally salt and pepper. Bake them in the oven for 15 minutes.
4.
Bring 1/2 litre water to a boil and dissolve the broth.
5.
Heat 1 tablespoon of olive oil in a medium-size pot and sauté the onion and garlic for about 3 minutes until they brown. Add the rice and stir for a few minutes, so it gets lightly toasted. Season with the remaining herbs, turmeric powder and salt and pepper to taste.
6.
Grate the lemon peel and squeeze its juice. Add both the zest and juice together with the roasted cauliflower slices to the pot. Reserve some of the zest to decorate the dish later.
7.
Add half of the broth to the pot, making sure that the liquid covers most of the rice and vegetables. Let it reduce to half its volume and add the remaining broth. This cooking process will take approx. 15 minutes over medium heat. When the liquid almost completely evaporates, the rice will become very creamy. Try the rice to make sure it's completely cooked.
8.
Heat 1 tablespoon of olive oil in a frying pan and brown the artichokes for just one minute over high heat. Cut them into 4 parts.
9.