Best 3 Cauliflower And Leek Risotto Recipes

CAULIFLOWER AND LEEK RISOTTO

Steps:

• Wash leek well in a bowl of cold water, then lift out and drain. Blanch leek and cauliflower in a 4- to 5-quart pot of boiling salted water, uncovered, 1 minute. Drain in a sieve and transfer to a bowl of cold water to stop cooking. Drain well.
• Bring broth and water to a boil in a 2- to 3-quart saucepan and keep broth at a bare simmer, covered.
• Heat 2 tablespoons butter in a 4-quart heavy pot over moderately high heat until foam subsides, then sauté cauliflower and leek, stirring, 2 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy looking, 20 to 25 minutes. (There may be leftover broth.)
• Remove from heat and stir in cheese, remaining tablespoon butter, and salt and pepper to taste. Thin with a little remaining broth as desired and serve immediately.

CAULIFLOWER AND LEEK RISOTTO

Steps:

• Wash leek well in a bowl of cold water, then lift out and drain. Blanch leek and cauliflower in a 4- to 5-quart pot of boiling salted water , uncovered, 1 minute. Drain in a sieve and transfer to a bowl of cold water to stop cooking. Drain well.
• Bring stock and water to a boil in a 2- to 3-quart saucepan and keep stock at a bare simmer, covered.
• Heat 2 tablespoons butter in a 4-quart heavy pot over moderately high heat until foam subsides, then sauté cauliflower and leek, stirring, 2 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding stock, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy looking, 20 to 25 minutes. (There may be leftover broth.)
• Remove from heat and stir in cheese, remaining tablespoon butter, and salt and pepper to taste. Thin with a little remaining stock as desired and serve immediately.
• *Available at Italian markets, some specialty foods shops, and www.esperya.com.

ROASTED CAULIFLOWER AND LEEK SOUP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
• Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
• Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.