Cauliflower, Sweet Potato, and Safflower RisottoAnanás e Hortelã
1 sweet potatoes (medium, with a white pulp, sliced)
1 cauliflower (small, small pieces)
fresh thyme (to taste)
fresh rosemary (to taste)
salt (to taste)
1 onions (small, minced)
2 garlic cloves (minced)
1 teaspoon safflower
3 tablespoons olive oil
1 cup arborio rice
1/4 cup white wine
vegetable broth (to taste)
3 tablespoons semi-hard cheese (grated)
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1Preheat oven to 400 F.
2Place the sweet potatoes and cauliflower on a baking tray lined with parchment paper.
3Sprinkle with a little salt, thyme and rosemary to taste, and a little olive oil.
4Place in oven and bake until tender.
5In a medium saucepan, fry the onion and garlic with the olive oil and saffron, stirring occasionally.
6In another pan, bring the vegetable broth to a gentle simmer.
7When the onion is translucent, add the rice and stir, mixing well with the saffron.
8Add the wine and simmer until it evaporates.
9Add 2 ladles of broth and stir as the rice cooks and soaks up the broth.
10Add broth as necessary, stirring the rice constantly.
11Remove the vegetables from the oven.
12Set half of the cauliflower aside.
13Grind the remaining cauliflower and the sweet potato to a puree.
14When the risotto is almost done, add the puree.
15Mix well and cook for another 2 minutes.
16Grate the cheese
17Add the reserved sprigs of cauliflower.
18At the end of cooking, turn off the heat, and add the grated cheese.
19Mix until smooth.
20Sprinkle with more cheese if desired and fresh thyme.