Cauliflower and Leek Risotto

🥘 Ingredients

• olive oil 1 tablespoon
• butter 1 tablespoon
• cauliflower florets 1 cup
• leeks 4 small
• chestnut mushrooms 8 oz
• pre-cooked chicken meatballs
• olive oil 1 tablespoon
• butter 1 tablespoon
• garlic 2 cloves
• Arborio rice 1 cup
• dry white wine 1/4 cup
• chicken bone broth 4 cups
• butter 1 tablespoon
• Parmesan cheese 1/2 cup
• fresh thyme leaves 1 tablespoon
• salt
• black pepper
• fresh parsley
• lemon zest

Brown the Ingredients

1. 1

   In a large heavy-bottomed skillet or saucepan , heat olive oil and butter over medium heat.
2. 2

   Add the cauliflower florets and leeks , thinly sliced (white and light green parts). Cook until the cauliflower is golden brown and caramelized, and the leeks are soft, 5 minutes to 7 minutes . Remove and set them aside for serving on top later.
3. 3

   In the same pan, add the chestnut mushrooms and pre-cooked chicken meatballs , sliced. Sauté until the mushrooms release their moisture, and both the mushrooms and meatballs are browned 5 minutes . Remove the mixture from the pan and set it aside separately.

Cook the Risotto

1. 1

   In the same pan, add olive oil and butter . Add the garlic , minced, and toast lightly 1 minute .
2. 2

   Stir in the Arborio rice , toasting it until the edges are translucent 2 minutes .
3. 3

   ? dry white wine : Pour in and cook until mostly evaporated 2 minutes .

Add the Broth

1. 1

   Begin adding the chicken bone broth , kept warm, one ladle (about 1/2 cup) at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process, 18 minutes to 20 minutes , until the rice is creamy and al dente.

Combine with Mushrooms and Meatballs

1. 1

   About halfway through the broth additions, return the browned mushrooms and chicken meatballs to the risotto. Stir them in to infuse the dish with their flavors as you continue cooking the rice.

Finish with Cheese and Herbs

1. 1

   Remove the pan from heat. Stir in butter , Parmesan cheese grated, and ? fresh thyme leaves . Season with - salt and - black pepper to taste.
2. 2

   Let the risotto rest, 2 minutes to 3 minutes to thicken slightly.

Plate and Garnish

1. 1

   Spoon the risotto into bowls. Arrange the reserved caramelized &cauliflower florets and sautéed &leeks on top for visual appeal.
2. 2

   Garnish with ? fresh parsley , chopped, ? lemon zest for brightness, and an extra bit of &Parmesan cheese, if desired.