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Roasted Cocoa Cauliflower Risotto

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Smart Balance

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This risotto recipe is great on its own. Or try it out with our Cocoa-Crusted Chicken recipe.

Recipe Ingredients

½ small head cauliflower, broken into large florets (about 3 cups)
1 tbsp Smart Balance® Cooking Oil
¾ tsp smoked paprika
1 tsp dark cocoa
¼ tsp salt
¼ tsp black pepper
1/3 cup chopped onion
1 small clove garlic
1 tbsp Smart Balance® Original Buttery Spread
1 cup dry Arborio rice
3 ½ cups low-sodium chicken broth, heated
1 oz Fontana cheese, shredded

Recipe Steps

Blanch cauliflower in boiling water for 2 minutes. Drain immediately and cool with cold water, drain. Pat dry and place in a mixing bowl.

Drizzle with oil and toss to mix. Combine paprika, cocoa, salt and pepper and sprinkle over cauliflower. Toss until mixed and transfer to a baking sheet.

Roast cauliflower at 475°F degrees for 20 minutes. Remove and cool.

Chop cauliflower into small pieces; set aside.

Sauté onion and garlic in buttery spread until softened. Stir in rice.

Add ½ cup warm broth and cook and stir until almost all is evaporated. Continue to add broth, ½ cup at a time, cooking until almost evaporated before adding more, until rice is tender.

Stir in cheese until melted. Stir in chopped cauliflower.

Nutrition Facts

Makes 6 servings.

 

Nutrition Per Serving:
Calories 191
Fat 6g
Saturated Fat 2g
Trans Fatty Acid 0g
Poly Fat 2g
Mono Fat 2g
Cholesterol 20mg
Sodium 233mg
Carbohydrates 27g
Dietary Fiber 1g
Total Sugars 1g
Protein 7g