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.