Cauliflower And Leek Risotto

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 medium leek, finely chopped ( and pale green parts only)
• 1 medium head cauliflower, cut into 1-inch-wide florets (2 lb)
• 3 1/2 cups canned low sodium vegetable broth (28 fl oz) or 3 1/2 cups chicken broth (28 fl oz)
• 1 1/2 cups water
• 3 tablespoons unsalted butter
• 1 cup rice (6 3/4 oz)
• 1 1/2 ounces finely grated parmigiano-reggiano cheese (3/4 cup)
• salt
• pepper

Recipe

• 1 wash leek well in a bowl of cold water, then lift out and drain. blanch leek and cauliflower in a 4- to 5-quart pot of boiling salted water, uncovered, 1 minute. drain in a sieve and transfer to a bowl of cold water to stop cooking. drain well.
• 2 bring broth and water to a boil in a 2- to 3-quart saucepan and keep broth at a bare simmer, covered.
• 3 heat 2 tablespoons butter in a 4-quart heavy pot over moderately high heat until foam subsides, then sauté cauliflower and leek, stirring, 2 minutes. add rice and cook, stirring, 1 minute. add 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy looking, 20 to 25 minutes. (there may be leftover broth.)
• 4 remove from heat and stir in cheese, remaining tablespoon butter, and salt and pepper to taste. thin with a little remaining broth as desired and serve immediately.