Friday, March 2, 2012

Friday Food.

This was effing DELICIOUS.

It's a "must make," y'all.

I found it on Pinterest, but here is the original recipe:

Bow down to Miss Donna Hay, chicas, it's gooooooooooood.

I'll just tell you ahead of time what I did differently and some tips.

*This recipe made a lot of risotto for two people.  I would make less of it next time.  Not half it, but just less.  I would keep the roasted vegetable mix at the same proportions.

*I added mushrooms to the mix because it seemed like a good addition and I had a bunch on hand.

*Oh, yea, and beets.

*The reason everything looks so orange and red is due to the aforementioned beets, and I used homemade veggie broth with beet shrapnel in it so, that made the risotto red too.  Well, orangeish-pink, but you know of what I speak. 

Roasted cauliflower, sage, mushroom, almond risotto.

One head of cauliflower washed, trimmed and chopped up however you like.
2 tablespoons olive oil
Some sea salt and cracked pepper
1/4 cup chopped almonds (don't skip this, they were super yummy)
1 small bunch of fresh sage - chopped
6 cups hot vegetable broth (I did not think the risotto was going to take it all as it seemed like a lot, but it sure did.)
1 brown onion.  (I have no idea what a brown onion is; I used purple.)
1 +1/2 cups of aborio rice (If you're going gluten free you could skip all the risotto stuff and just make some quinoa cooked in veggie juice.)
1/2 dry sherry (yum!)
1/2 cup finely grated parmesan (If you're vegan, you could skip this.  We had some high-quality on hand and it was excellent, but I could eat it without next time too.)
Strongly flavored cheese (Taleggio is what she recommends) for the top.  (I skipped this altogether and did not miss it one bit.)

Preheat oven to 425.  
Place cauliflower, mushrooms, (beets), olive oil, and salt n peppa in big bowl and toss to coat.  
Dump all that on a baking sheet and roast for 15 minutes.
Add the almonds and half of the sage and roast for a further 5-8 minutes or until everything is golden and slightly crisp.
Set aside and keep warm.

Pour the stock into a saucepan and warm it up.
Put a bit of olive oil (or butter) in another saucepan over medium heat.
Add the onion and cook for about 5 minutes until they're soft.
Add the remaining sage and the sherry, stir and cook until the sherry is absorbed .. about 2 minutes or so.
Gradually start adding the stock, 1 cup at a time, stirring all the time (kinda really do this) until all the stock has been added and the risotto is al dente (or however you like it.  I like it softer.)
Plop some risotto in a bowl and add 1/2 the parmesan. (If you're serving two, I mean. Each bowl gets some parmesan mixed up in the risotto.) Stir the parmesan in, but not too much.
Put tons of the roasted veggies on top and serve!

You're gonna love this.  

I pretty much promise.

Lemme know and happy weekend!


  1. You're trying to tempt me, I can tell. ;) I've been loving roasted vegetables, aren't they the best!?! Happy weekend to you, too!

  2. You had me at 'roasted.' I LOVE roasted brocolli and cauli together, and brussel sprouts too. One thing I've never tried to make ever is risotto. I must get to that as I'm pretty bored with brown and jasmine rice on the stove top. And speaking of pinterest....

  3. Is that an ORANGE enamelwear skillet thingee?
    Oh , would that I had kept and given to you all that stuff I had.
    So it goes.

  4. I know I could eat the whole thing right this minute. The whole thing.
    ms mdd

  5. i've roasted vegetables and love them. but i can't wait to try some of your spices and other additions. pink food is the best!


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