Description
A healthy and gluten-free makeover of a traditional risotto packed with flavor! Easy 30-minute step-by-step recipe.
Ingredients
- 2 Pears
- 1 Tablespoon Honey
- ¼ cups Walnuts
- 1 Medium-sized Romanesco Cauliflower (or Regular)
- 2 cloves Garlic
- 1 Shallot
- 1 Tablespoon Olive Oil
- 6 ounces, fluid White Wine (optional)
- ½ quarts Vegetable Broth
- 2-½ ounces, weight Blue Cheese
- 1-⅞ ounce, weight Parmesan (or Any Other Hard Cheese, For Vegetarians)
- Salt And Black Pepper
- Parsley, To Serve
Preparation
Preheat oven to 180°C or 350°F. Cut each pear into 8 wedges and remove the seeds. Place wedges in a baking dish covered with parchment paper in a single layer. Coat with honey. If honey is not liquid enough, microwave it for 20 seconds. Put pears in the oven for 20 minutes, adding walnuts about 5 minutes before baking time is done (or microwave walnuts for 30 seconds to heighten their flavor).
Meanwhile, cut cauliflower into florets. Pulse them in a food processor until they resemble small grains of rice. Set a pot with the vegetable broth on medium-low heat.
Finely chop garlic and shallot. Set a skillet with a lug of olive oil over medium heat. Sauté for about 2 minutes or until translucent. Add cauliflower rice and stir fry for 2 minutes. Add white wine (if omitting, use a bit more vegetable stock). Let wine evaporate and add broth. Cook until liquid is mostly absorbed, stirring occasionally, around 15–20 minutes until soft but not mushy.
Dice the blue cheese, grate Parmesan and roughly chop the toasted walnuts. Add to the skillet. Season with salt and pepper to taste. Serve with honey-glazed pears and chopped parsley. Enjoy!
