Faster than a soup, but just as comforting, risotto takes only about 20 minutes to come together — a perfect dish for weeknight dinners. Caramelized onions, cauliflower and Parmesan cheese are a wonderful and unexpected combinations.
Cauliflower, Onion and Greens Risotto
4 cups (32 fl. oz./1 l.) low-sodium chicken or vegetable broth
1 Tbs. olive oil
1 large onion, coarsely chopped
1/2 head cauliflower, cut into 1/2-inch (12-mm.) florets
1 1/2 cups (10 1/2 oz./330 g.) arborio rice
1/2 cup (4 fl. oz./125 ml.) dry white wine
1 bunch beet greens or other greens, stems removed and leaves thinly sliced
1 cup (1/4 lb./125 g.) freshly grated Parmesan cheese
1 1/2 Tbs. minced fresh marjoram
Coarse kosher salt and freshly ground pepper
In a small saucepan over high heat, bring the broth and 1 cup (8 fl. oz./250 ml.) water to a boil. Reduce the heat to low and keep the liquid hot.
In a heavy saucepan over medium-high heat, warm the oil. Add the onion and saute until golden, about 8 minutes. Add the cauliflower and saute until heated through, about 2 minutes. Add the rice and saute until opaque, about 1 minute. Pour in the wine and stir until absorbed, about 2 minutes. Add about 3/4 cup (6 fl. oz./180 ml.) of the hot broth, reduce the heat so the broth simmers slowly, and cook until absorbed, stirring frequently. Continue cooking, adding the broth by about 3/4 cup at a time and stirring frequently until the rice is not quite tender, but still slightly firm, about 15 minutes.
Add the greens and continue cooking, stirring almost constantly, adding the liquid about 1/2 cup (4 fl. oz./125 ml.) at a time, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 5 minutes longer. Remove the risotto from the heat. Stir in the cheese and the marjoram. Season to taste with salt and a generous amount of pepper. Spoon the risotto into warmed bowls and serve right away. Serves 4.
