Рецепт Share the Love of Fall with Roasted Cauliflower & Sage Risotto
Wednesday November 13, 2013
Share the Love of Fall with Roasted Cauliflower & Sage Risotto Print-friendly Format
The beauty of Fall is all around us. First bright yellows and orange colors followed by bursts of bold red trees and leaves everywhere. Summer clothes packed away - winter sweaters the new norm. Our home is filled with the delicious aromas of seductive hot toddies, pumpkin dishes, heartier meals and of course, homemade apple pie. I can't imagine not experiencing all four season each year - especially the beautiful colors of Fall.
Here are a few images that we've collected on our Pinterest Board along with a wonderful Fall Recipe by Donna Hay - Roasted Cauliflower and Sage Risotto.
Be sure to follow us on Pinterest for more Fall and Holiday inspiration!
Fall Risotto: Roasted Cauliflower and Sage Risotto
Donna Hay / Serves 4
Ingredients
1 cauliflower, trimmed and chopped
2 tablespoons olive oil
sea salt and cracked black pepper
¼ cup chopped almonds
1 bunch sage, leaves picked
6 1/2 cups hot chicken stock
4 Tablespoons of butter
1 brown onion, finely chopped
1 1/2 cup aborio rice
1/2 cup dry sherry
1/2 cup finely grated parmesan
1/2 cups grated Taleggio or Gruyere Cheese
Directions
Preheat oven to 220°C (425°F).
Place the cauliflower, oil, salt and pepper on a baking tray and toss to coat. Roast for 15 minutes, add the almonds and half the sage and roast for a further 5-8 minutes or until golden and crisp. Set aside and keep warm.
Place the stock in a saucepan over medium heat and bring to a simmer.
Melt the butter in a large saucepan over medium heat. Add the onion and cook for 5 minutes or until soft.
Chop the remaining sage and add to the pan with the rice and sherry. Cook, stirring, for 1-2 minutes or until the sherry is absorbed.
Gradually add the stock, 1 cup at a time, stirring continuously for 25-30 minutes or until the stock is absorbed and rice is al dente.
Stir through parmesan, salt and pepper and spoon into serving bowls.
Top with Taleggio and the cauliflower mixture to serve.
Falling in Love with Fall
We love the branches used in the Mini Candy Apples below:
Posted by terry dagrosa at 11:11AM on November 13 in pasta dishes, vegetarian / Permalink