A deliciously flavoured vegetarian risotto, with romanesco, roasted almonds and Parmesan cheese. Serves up to 4 people and is ready in about half an hour.
The main thing:
Other stuff:
Made by Véronique
Published at 2014-10-27, this recipe is for 4 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 11-08-2023
View the original recipe via:
https://ohmydish.com/recipe/vegetarian-romanesco-risotto
Peel and finely dice the onion and the garlic cloves. Heat a drizzle of olive oil in a medium-sized frying pan and sauté the onion and garlic until translucent. Briefly toast the almonds in a dry frying pan.
Keep an eye on the almonds as they can burn quickly.
Add the risotto rice to a medium frying pan with the onion and garlic. Sauté for 5 minutes over a medium heat. Deglaze the pan with the white wine. Once the rice has absorbed almost all the white wine, start adding the vegetable stock, a little at a time.
Continue adding the stock, and stirring, until the risotto is cooked. Meanwhile, cut half of the romanesco into florets. Heat a dash of olive oil in the same medium-sized frying pan you used to toast the almonds.
Sauté the romanesco florets over a medium heat for 5 minutes. Add the cooked romanesco to the pan of risotto. Season with salt and pepper.
Serve this vegetarian romanesco risotto on a deep plate, adding grated Parmesan as desired. Sprinkle the toasted almonds over the top. Bon appetit!
