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Roasted Cauliflower Brown Rice Risotto with Lemon, Walnut, and Mascarpone

gingerroot
  • minutes
  • Serves 6

INGREDIENTS

1/2 cup

Cauliflower, thick leaves

3 cups

Cauliflower florets

2

Garlic clove

1 tbsp

Italian parsley

1

Meyer lemon

1/3 cup

Sweet onion

3 1/2 cups

Chicken stock

1 1/2 cups

Brown rice, short-grain

1

Black pepper, Freshly ground

1

Sea salt

1

Olive oil, Extra-virgin

1

Walnut oil

1/4 cup

Walnuts

2 tbsp

Butter, unsalted

2

generous tbsp Mascarpone

1

Parmigiano-reggiano

1/3 cup

Vermouth

4 cups

Water