Recipe for creamy risotto with mushrooms, cauliflower, leeks, and salted almonds
Uhm risotto – I am a fan!
Super-duper creamy and flavorful – here in a version with mushrooms, cauliflower, leeks, and of course, plenty of parmesan.
Risotto is really made by sautéing the vegetables, adding risotto rice, and then cooking it all into a creamy sauce with flavorings like white wine, parmesan, and a few spices. Additionally, the risotto takes on the flavor of the vegetables you choose to add, and in this one, there is a nice hint of leeks and mushrooms.
In this version, I added a bit of cream to the sauce for extra creaminess, and there are crispy salted almonds on top for the perfect finishing touch.
Risotto takes just under half an hour to make and is a wonderful comfort food dish – perfect cozy food.
This version is vegetarian – great for meat-free days, but you can optionally add a sprinkle of crispy bacon on top if you like.
Creamy risotto with mushrooms, cauliflower, leeks, and salted almonds
Equipment
- Pot
- Baking Tray
- Baking Paper
- Oven
- Cutting Board
- Knife
- Frying Pan
Ingredients
- 2 pcs. Shallots
- 2 cloves Garlic
- 100 gram White Wine
- 200 gram Mushroom
- 1 pcs. Leek
- 200 gram Cauliflower
- 300 gram Risotto Rice
- 600 gram Water
- 100 gram Cream
- 1 pcs. Vegetable Broth dice
- 50 gram Parmesan grated
- Salt and Pepper
Salted almonds
- 200 gram Water
- 120 gram Salt
- 200 gram Almonds
Instructions
Salted almonds
- Put water, salt, and almonds in a pot and give a short boil until the salt is dissolved. Drain the almonds and spread them on a baking sheet with parchment paper – bake for 20 minutes in a preheated 150 degrees Celsius (302 degrees Fahrenheit) oven.
Risotto
- Finely chop onions and garlic, sauté in a pan with a bit of butter until the onions are soft.
- Add white wine and let it simmer for 4-5 minutes until the alcohol has evaporated.
- Finely chop mushrooms and cauliflower and slice the leeks thin. Add the vegetables to the pan and let them cook for 2-3 minutes.
- Now add risotto rice, water, cream, and a bouillon cube to the pan – let everything simmer for 20 minutes until the rice is tender and the liquid has almost fully evaporated. Stir in the parmesan and season with salt and pepper.
- Serve with a bit of parmesan and chopped salted almonds on top.
Notes
