RISOTTO CON CAVOLFIORE AL FORNO - La Celiaca dell'Etna

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple cider vinegar

Non-alcoholic wine gives a similar acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a nice flavor.

arborio rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier alternative with more protein.

Heat vegetable broth in a saucepan over low heat to keep warm.

Melt butter and olive oil in a large skillet over medium heat until shimmering.

Add chopped onion, garlic, carrots, and celery; sauté until softened, about 5 minutes.

Stir in arborio rice and cook for 1-2 minutes until lightly toasted.

Pour in white wine; cook until absorbed, stirring frequently, about 2-3 minutes.

Add warm vegetable broth one ladle at a time, stirring constantly until absorbed before adding more.

Continue adding broth until rice is creamy and al dente, about 18-20 minutes total.

Stir in sautéed mushrooms and peas; cook for 2-3 minutes until heated through.

Remove from heat and fold in grated parmesan cheese and fresh herbs.

Season with salt and black pepper to taste.

Let rest for a few minutes before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens