Simply Delicious · by Alida Ryder★ 5.0 (3)
Roasted cauliflower risotto with truffle oil
NUTRITION · PER SERVING75M COOK
CAL 30%·PRO 24%
CARBS 108G71% OF CAL
3G FIBER98G OTHER7G TOTAL SUGAR
FAT 9G14% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy risotto with roasted cauliflower, parmesan, and truffle oil. An elegant vegetarian main that combines comfort with sophistication.
mainitalianpasta🔥 ovengluten freevegetarian
View the full recipe on Simply Delicious →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 head of cauliflower (broken into florets)
- olive oil
- salt & pepper
- 1/3 cup cream
- 1 onion (finely chopped)
- 1 garlic clove (crushed)
- 2- 2½ cups Arborio rice
- 1 cup white wine
- 4-6 cups vegetable/chicken stock
- 1-2 teaspoons truffle oil
- salt & pepper to taste
- grated Parmesan cheese (for serving)
At a glance
PER SERVING · TIME 75M
CAL 30%·PRO 24%
CARBS 108G71% OF CAL
3G FIBER98G OTHER7G TOTAL SUGAR
FAT 9G14% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 1335mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 532mg
- Calcium
- 115mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1335MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.