Creamy Cauliflower and Caramelized Onion Risotto with Greens

1. Heat the Broth

Begin by bringing the broth to a gentle boil in a small saucepan and then reduce the heat to keep it hot.

2. Caramelize the Onion

In a heavy large saucepan, warm the olive oil over medium heat. Add the chopped onion and sauté for about 8 minutes until it becomes golden and caramelized.

3. Sauté Cauliflower

Stir in the cauliflower florets and sauté for about 2 minutes, letting them start to soften.

4. Toast the Rice

Add the Arborio rice to the saucepan and sauté for 1 minute. The rice should become slightly opaque.

5. Add Wine

Pour in the dry white wine and stir continuously until it is fully absorbed, which should take about 2 minutes.

6. Add Broth Gradually

Begin adding the hot broth to the rice mixture one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue this process for about 15 minutes.

7. Add Greens

Once the rice is almost tender, stir in the sliced greens and continue cooking for about 5 minutes, adding more hot broth as needed until the rice is creamy and al dente.

8. Finish with Parmesan and Marjoram

Remove the saucepan from the heat and stir in the freshly grated Parmesan cheese and minced marjoram. Season to taste with coarse kosher salt and freshly ground pepper.