Creamy Saffron Risotto with Sicilian-Style Roasted Cauliflower

Creamy Saffron Risotto

with Sicilian-Style Roasted Cauliflower

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

We’re giving risotto a few sophisticated twists in this take on the classic northern Italian rice dish. A pinch of saffron adds complex flavor, while a topping of roasted cauliflower tossed with currants, capers, and a touch of red pepper flakes finishes it all on a irresistibly spicy-sweet note.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Cut out and discard the core of the cauliflower; cut into small florets. Quarter and deseed the lemon. In a large bowl, combine the capers, currants, the juice of 2 lemon wedges, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

Start the risotto:
2 Start the risotto:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot and garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice and saffron. Cook, stirring frequently, 1 to 2 minutes, or until the rice is lightly browned.

Finish the risotto:
3 Finish the risotto:

To the pot, add 3 ½ cups of water (carefully, as the liquid may splatter). Season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 18 to 20 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the mascarpone cheese, butter, and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. 

Roast the cauliflower:
4 Roast the cauliflower:

While the risotto cooks, place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Finish the cauliflower & serve your dish:
5 Finish the cauliflower & serve your dish:

Add the roasted cauliflower to the bowl of seasoned capers and currants. Drizzle with olive oil and season with salt and pepper. Stir to combine. Serve the finished risotto topped with the finished cauliflower. Garnish with the pecorino cheese. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Cut out and discard the core of the cauliflower; cut into small florets. Quarter and deseed the lemon. In a large bowl, combine the capers, currants, the juice of 2 lemon wedges, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

2 Start the risotto:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot and garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice and saffron. Cook, stirring frequently, 1 to 2 minutes, or until the rice is lightly browned.

Start the risotto:
Finish the risotto:
3 Finish the risotto:

To the pot, add 3 ½ cups of water (carefully, as the liquid may splatter). Season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 18 to 20 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the mascarpone cheese, butter, and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. 

4 Roast the cauliflower:

While the risotto cooks, place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Roast the cauliflower:
Finish the cauliflower & serve your dish:
5 Finish the cauliflower & serve your dish:

Add the roasted cauliflower to the bowl of seasoned capers and currants. Drizzle with olive oil and season with salt and pepper. Stir to combine. Serve the finished risotto topped with the finished cauliflower. Garnish with the pecorino cheese. Enjoy! 

Browse Steps
1 of 5