Cauliflower-Leek Risotto

This is a veggie-heavy risotto, the cauliflower takes the place of some of the rice.

Trim and clean 2 leeks.  Cut them in quarters lengthwise, then cut into 1 inch pieces.

Wash carrots and cut into tiny dice to make 1 C.

Cut one large or two small cauliflower into florets, then finely chop the florets using a large knife.

Heat 5 C. vegetable or mushroom broth (or a combination of broth and water) in a pot and keep at a simmer.  If it is not already salted, add salt to taste.

Saute the leeks and carrots in 3 T. olive oil on low heat until they are nicely browned, about 10 minutes.  Add the cauliflower along with 1 roasted red pepper, diced.  Raise the heat and saute for 6-8 minutes.  The cauliflower should begin to brown.  Sprinkle with salt and pepper.

Add 3/4 C. arborio rice and stir to combine.  Pour in 1/2 C. white wine and stir until it dissolves.  Lower the heat and add 1 C. of the broth.  Stir with a wooden spoon.  When the rice has absorbed the broth, add another cup and repeat.

When the rice is just tender and the risotto is creamy, it is done — even if you haven’t used all the broth.

Stir in 3/4 C. grated parmesan cheese and serve.

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