30 minutes
A creamy and flavorful risotto made with caramelized onions, tender cauliflower, and fresh greens, finished with Parmesan cheese and marjoram.
Low-Sodium Chicken Broth
0 fl oz
tablespoons
Large Onion, coarsely chopped
each
Cauliflower, cut into ½-inch florets
0 oz
Arborio Rice
0 oz
0 fl oz
Beet Greens, stems removed and leaves thinly sliced
0 oz
Parmesan Cheese, freshly grated
0 oz
Fresh Marjoram, minced
tablespoons
to taste
to taste
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.
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