Vegetarian romanesco risotto

Ingredients for the vegetarian romanesco risotto

• 1 onion
• 2 cloves of garlic
• 200 grams of risotto rice
• olive oil for baking
• 1 dl dry white wine
• 6 dl vegetable stock
• half a romanesco
• parmesan cheese to taste
• handful of almond shavings

Kitchen equipment needed

• Chefs knife
• Cutting board
• 2 x medium-sized skillet

Preparing the romenesco risotto — 5 minutes

Peel and chop the onion and the garlic cloves. Heat olive oil in a medium-sized skillet and fry the onions and garlic for a minute. Quickly roast the almonds in a dry skillet. Be sure to toss the almonds regularly to prevent them from burning.

Cooking the risotto — 25 minutes

Add the risotto rice and fry for about 5 minutes on medium heat. glaze the rice with the white wine. If white wine is completely absorbed in the rice, start adding a little vegetable stock at a time. Do so until the rice is softned enough. In the meantime divide the romanesco in equal sized florets.

Heat some more olive oil in a different skillet and bake the romanesco for 5 minutes. Put it all together in a medium-sized skillet and season with salt and pepper. Serve in a deep dish and top it off with grated parmesan cheese. Sprinkle the almonds on top.

Vegetarian romanesco risotto Ohmydish almonds, broccoflower, garlic, olive oil, onion, parmesan cheese, risotto, romanesco, romanesco broccoli, vegetable stock, white wine Main course French, Italian Delicious, tempting recipe for making a vegetarian romanesco risotto. Your family will demand more of this! Serves up to 4 people and ready in about half an hour. 4 personen

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