Baked lemony risottowith roasted cauliflower - Extra large standard

Baked Lemony Risotto with Roasted Cauliflower

Garlic String Beans & Parmigiano Reggiano

580 cals

30 mins

Description

Let yourself sink into a serving of sumptuous risotto. Delicate arborio rice is started on the stovetop, but instead of stirring it to softness, you’ll pop it into the oven to finish its transformation. In this recipe, the rich creaminess from butter, cheese and demi-glace is undercut by lemon (you’ll use both the juice and the zest to bring the flavour to a fine point). Garlic-sautéed string beans and lightly browned florets of cauliflower complete a special evening.

Contains:

Milk, Mustard

Ingredients

for 2 servings

(Double for 4 portions)

  • 200g String beans

  • 200g Cauliflower florets

  • 1 Garlic clove

  • 1 Lemon

  • 160g Arborio rice

  • 30g Vegetable demi-glace

  • 25g Parmigiano Reggiano (contains rennet)

  • 9.5g Herb Garden spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, garlic, mustard, kosher salt)

Nutrition

Total fat

24g

Saturated Fat

12g

Sodium

570mg

Total carbs

79g

Sugar

6g

Protein

14g

Fibres

6g

Recipe Instructions

Baked Lemony Risotto with Roasted Cauliflower - Step #1 Roast the cauliflower
Step 1: Roast the cauliflower
Preheat the oven to 450°F. On a sheet pan, toss the cauliflower (halve if large) with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 18 min., until lightly browned and tender.
Baked Lemony Risotto with Roasted Cauliflower - Step #2 Start the risotto
Step 2: Start the risotto
Meanwhile, mince the garlic. Zest and quarter the lemon. In a large, oven-safe pot, heat a drizzle of olive oil and 1 tbsp butter (double for 4 portions) on medium-high. Sauté ½ the garlic, 30 sec. to 1 min., until fragrant. Add the rice and cook, stirring constantly, 1 to 2 min., until coated; season with ½ the remaining spices and a pinch of salt.
Baked Lemony Risotto with Roasted Cauliflower - Step #3 Continue the risotto
Step 3: Continue the risotto
To the pot of rice, add the demi-glace and 3 cups water (double for 4 portions); bring to a boil, stirring occasionally. Cover and bake, stirring halfway, 20 to 25 min., until most of the liquid has been absorbed.
Baked Lemony Risotto with Roasted Cauliflower - Step #4 Sauté the string beans
Step 4: Sauté the string beans
Meanwhile, remove the stem ends of the string beans. In a large pan, heat a drizzle of oil on medium-high. Sauté the string beans, remaining garlic and ½ the lemon zest, 1 to 2 min., until beginning to soften. Add 1 tbsp water (double for 4 portions), the remaining spices and S&P. Sauté, 1 to 2 min., until crisp-tender.
Baked Lemony Risotto with Roasted Cauliflower - Step #5 Finish the risotto
Step 5: Finish the risotto
To the pot of risotto, add 1 tbsp butter, ¼ cup water (double both for 4 portions), ½ the cheese, the juice of ½ the lemon wedges, the remaining lemon zest and S&P. If the risotto is too thick, gradually add more water until you achieve your desired consistency.
Baked Lemony Risotto with Roasted Cauliflower - Step #6 Plate your dish
Step 6: Plate your dish
Divide the risotto between your bowls. Top with the cauliflower and string beans. Garnish with the remaining cheese and juice from the remaining lemon wedges. Bon appétit!