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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash leek well in a bowl of cold water, then lift out and drain. Blanch leek and cauliflower in a 4- to 5-quart pot of boiling salted water, uncovered, 1 minute. Drain in a sieve and transfer to a bowl of cold water to stop cooking. Drain well. | 2. Bring broth and water to a boil in a 2- to 3-quart saucepan and keep broth at a bare simmer, covered. | 3. Heat 2 tablespoons butter in a 4-quart heavy pot over moderately high heat until foam subsides, then sauté cauliflower and leek, stirring, 2 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy looking, 20 to 25 minutes. (There may be leftover broth.) | 4. Remove from heat and stir in cheese, remaining tablespoon butter, and salt and pepper to taste. Thin with a little remaining broth as desired and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	1		chopped	-	-	-	-
head cauliflower	1		cut	-	-	-	-
chicken broth	3 1/2	cups	canned	273.42	6.615	38.9844	9.1728
water	1 1/2	cups		0.0	0.0	0.0	0.0
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
rice	1	cup		678.95	141.0625	13.949000000000002	5.92
parmigiano reggiano cheese	1 1/2	1/2	grated	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.