Roasted cauliflower risotto

Roasted cauliflower risotto

Total: 1 hr | Active: 30 min.
Nutritional value / person: 566 kcal
, Fat: 32 g
, Carbohydrate: 47 g
, Protein: 19 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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700 g cauliflower, cut into small florets
300 g mixed mushrooms (e.g. button, king oyster, oyster, cut into slices)
3 tbsp olive oil
¾ tsp salt
a little pepper

To roast

½ bunch sage, leaves torn off
50 g hazelnuts, coarsely chopped


1 tbsp butter
2 shallots, finely chopped
1 garlic clove, finely chopped
½ bunch sage, finely chopped
200 g risotto rice (e.g. Carnaroli)
1 bay leaf
1 dl white wine
7 dl vegetable bouillon
60 g grated Parmesan
40 g butter
1 organic lemon, use a little grated zest and 1 tbsp of juice
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How it's done

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Mix the cauliflower and mushrooms with the oil, season, spread on a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the upper half of an oven preheated to 220°C. Add the sage and hazelnuts, return to the oven for approx. 10 mins., switch off the oven and keep warm.


Heat the butter in a pan. Sauté the shallots, garlic and sage. Add the rice and bay leaf, sauté while stirring until the rice is translucent. Pour in the wine and reduce almost completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Remove the bay leaf, mix in the cheese, butter, lemon zest, lemon juice and half of the cauliflower. Plate up the risotto, top with the remainder of the cauliflower.

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