Roasted Cauliflower Risotto
Posted by admin on March 8, 2012
1 head cauliflower, florets cut into 1/2-inch pieces, stems chopped fine
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 medium onion, finely chopped
1 1/2 cups short-grain Italian rice (arborio)
1 clove garlic, minced
1/2 cup dry white wine
3 cups low-sodium chicken broth
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