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Roasted Cauliflower And Thyme Risotto With Lemon Pangritata
THE CIRCUS GARDENER18Ingredients
70Minutes
550Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cauliflower (cut into small florets)
- 300 grams arborio (or similar risotto rice)
- 1 onion (finely chopped)
- 1 clove garlic (finely chopped)
- 2 Tbsp. extra-virgin olive oil
- 1/2 Tbsp. fresh thyme (or lemon thyme)
- 1/2 tsp. sea salt
- 1 glass white wine
- 1.2 liters vegetable stock
- 20 grams organic butter
- 30 grams vegetarian Parmesan (I used Mangiagratta)
- 1 lemon (use the zest for the pangritata, below)
- 30 grams breadcrumbs (fresh ciabatta)
- 1 lemon
- 1/2 Tbsp. fresh thyme (or lemon thyme)
- 25 grams butter
- 3 fresh thyme leaves (chopped)
- thyme (flowers)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium1650mg69% |
| Potassium680mg19% |
| Protein10g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate84g28% |
| Dietary Fiber9g36% |
| Sugars8g |
| Vitamin A20% |
| Vitamin C200% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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