Roasted cauliflower short grain brown rice risotto with lemon, walnut and mascarpone from Food52

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Notes about this recipe

  • Rutabaga on January 13, 2019

    This was delicious, but took far longer to cook than the recipe suggests, about 50 minutes total. Since brown rice usually takes at least 45 minutes to cook, I can't imagine how it could be done in a mere 25. But if you have the time, it produces a lovely side dish, and the mascarpone really gives it a risotto-like creaminess. Instead of walnuts, we used hazelnuts as a topping. That, together with an extra squeeze of lemon, really complemented the rich creaminess of the rice.

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