1/2 head of cauliflower or 1 small head1 tbsp. olive oil1 tbsp. butter1 small yellow onion, finely choppedkosher salt and fresh ground black pepper
1 c. arborio rice
1/2 c. dry red wine
1-2 sprigs of fresh thyme or 1/4 tsp. dried
2 - 2 1/2 c. vegetable stock, warmed
2 oz. crumbled blue cheese
Preheat oven to 400*
Drizzle a rimmed cookie sheet with 1 tbsp. olive oil.
Cut cauliflower into small florets, toss with oil on cookie sheet, then sprinkle with salt and pepper.
Roast for 20 minutes.
Meanwhile, prepare the risotto.
Melt butter over medium heat in a shallow saute' pan.
Add onions, season with salt and pepper and saute' for 5 minutes, until softened and edges begin to caramelize.
Add rice, toast for about 1 minute, stirring frequently.
Add red wine, bring to a simmer, once reduced by half, add about 1/2 c. stock, stir well.
Continue to add stock 1/2 c. at a time, stirring with each addition, until rice is plumped and cooked, about 20 minutes.
Remove cauliflower from the oven, chop the florets into small, bite sized pieces and stir into risotto.
Turn heat off, taste risotto and season, if necessary.
Add 1 oz. blue cheese, stir well.
Spoon risotto into a bowl, top with remaining blue cheese and chopped cauliflower.
Serve - makes 2 large main servings or 4 sides.