Cauliflower, Sweet Potato, and Safflower Risotto

Ananás e Hortelã


  • 1 sweet potato (medium, with a white pulp, sliced)
  • 1 cauliflower (small, small pieces)
  • fresh thyme (to taste)
  • fresh rosemary (to taste)
  • salt (to taste)
  • olive oil
  • 1 onion (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)


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