Drive away with green broad beans and ricotta
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Risotto with cauliflower, turmeric and almond slivers
ingredients
servings
4
Carnaroli rice
320 grams
Vegetable broth
1 and 1/2 liters
Cauliflower
300 grams
Sliced almonds
20 grams
White wine
1/2 glass
Onions
1/2 unit
Turmeric
1 teaspoon
Food yeast flakes
2 spoons
Extra virgin olive oil
to taste
Salt
to taste
Pepper
to taste
first courses from Italy
Risotto with cauliflower, turmeric and almond slivers
Risotto with cauliflower, turmeric and almond slivers
ready in
55 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A tasty and complete first course, excellent to serve as a single dish. To give an extra touch to the risotto I seasoned with crunchy cauliflower cooked in the oven together with the flaked almonds, I like to use the dried fruit in the risotto, makes it more cheerful and tasty on the palate
preparation
step 1
Clean the cauliflower and make the cimette. Blanch the florets in boiling water for about 1 minute.
step 2
Place half of the cauliflower florets on a baking tray covered with baking paper, sprinkle the almond strips and season with a little oil and a pinch of salt. Bake at 200 ° C for about 30 minutes. Once the time has gone out of the oven and set aside.
step 3
Now finely chop the onion and brown it in a pot with a little oil. As soon as you have taken a little color, turn up the heat, add the remaining cauliflower florets and cook for about 5 minutes.
step 4
Then add the rice, stir to mix the ingredients well and blend with the white wine. As soon as the alcohol has evaporated, return the flame to medium mode and add the broth a little at a time and cook the rice.
step 5
In the last ladle add the salt and turmeric. Once the rice cooking point has been reached, add the yeast to whisk. Pour the risotto into the plates, then decorate with the roasted cauliflower and the crispy almond strips.
