Servings: persons
Creamy risotto with mushrooms, cauliflower, leeks, and salted almonds
Super duper creamy and flavorful – here in a version with mushrooms, cauliflower, leeks, and of course, plenty of parmesan.
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
