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.

CLICK HERE FOR MEMBER NEWS

Staying Safe in the Heat @ TFF

You may be aware that there’s a heat wave happening this 4th of July week, and some of you may be wondering and worrying how Terra Firma’s Team Members are dealing with it.  Over the last few years we have … Continue reading

Hybrids & Heirlooms: An Explainer

We’ve been growing tomatoes at Terra Firma since the beginning, and we started growing heirloom varieties in 1994.  Over the years, we have experimented with hundreds of varieties and settled on just a few dozen — some of each. A … Continue reading

Giving Peaches a Chance

There is no better way to experience a peach than to pick it fully ripe off the tree and eat it the same day.  That said, growing peaches in your backyard can also be heartbreaking.  Birds peck at the ripening … Continue reading