Photo: Sorin Gheorghita
Cauliflower risotto with parsley & capers
11 ingredients
Serves 4
openrecipes
A wonderfully creamy risotto that doesn't need hours of stirring, in fact it can be on the table in half an hour
Estimated Nutrition (whole recipe, rough)
833
Calories
51g
Protein
37g
Fat
69g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 25g butter
- 1 onion , finely chopped
- 2 garlic cloves , crushed
- 350g carnaroli or other risotto rice
- 100ml dry white wine
- 1.2 litres hot chicken stock
- 400g cauliflower florets, roughly chopped
- 100g parmesan , finely grated
- 20g flat-leaf parsley , finely chopped
- 1 tbsp capers , drained and roughly chopped
- olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes