Roasted Cauliflower Risotto
1 large head cauliflower, stem removed, cut into florets
3 tablespoons olive or grapeseed oil, divided
1 teaspoon salt
1 teaspoon black pepper
1 bunch green onions, sliced from root through half of the green
4 garlic cloves, lightly chopped
1 1/2 cups risotto or arborio
3/4 cup white wine
2 cups water
3 cups vegetable broth
1 cup fontina cheese, shredded
1/2 cup fresh parsley, lightly chopped
Heat oven to 400 degrees. Spread cauliflower on baking pan. Drizzle with 1 tablespoon of oil and sprinkle with salt and pepper. Roast cauliflower in oven until tender, 10-12 minutes. When cauliflower is cooked, place in large bowl.
While cauliflower is cooking, start risotto. Pour remaining oil in large saute pan. Add sliced onions to oil and start cooking over medium heat. Cook onions for a few minutes until they start to soften. Add garlic and risotto, stirring into onions for two minutes. Add wine to risotto mixture and stir until wine is absorbed.
Add water and then vegetable broth to risotto mixture one cup at a time, cooking and stirring until liquid is absorbed before adding next cup. Once all liquid is absorbed, remove risotto from heat.
Add risotto to cauliflower in bowl. Toss with fontina cheese and fresh parsley.