Cauliflower + Barley Risotto is creamy and delicious, and perfect for a date night in! With Voveti Prosecco and shaved parmesan, it’s an indulgent vegetarian dinner.
I recently hurt my foot and have had to take a break from working out because of it. I work out for many reasons – it relieves stress, it’s me time and I genuinely enjoy it are a few of those reasons, but probably the biggest reason I work out is so that I can EAT.
You can’t be a food blogger without having a serious love for food and eating, and I’m no exception.
So, I thought that I would need to balance the scales in a different way if I could not work off the calories. With that in mind, I made a decision to be a pescatarian until Christmas. Cutting animal protein out of my diet seemed like it would be an easy way to cut back on the calories, and it has been! I left fish in there because I realistically only eat fish maybe twice a month.
Since I’m basically a vegetarian for now, I’ve been breaking out my really good older vegetarian dinner recipes. I made this Cauliflower + Barley Risotto a long time ago, maybe four years, and I remember really loving it, so I looked up my old recipe, made a few tweaks, and updated it with Voveti Prosecco to elevate it in a simple way.
This cauliflower and barley risotto takes about 30-40 minutes to cook, but as long as you are able to run to the stove and stir every so often, it doesn’t take up a lot of actual, hands on time. And it’s a one pot meal which is always a plus!
I made this for dinner with my kids and husband, who is not a vegetarian, but he loved it as well! The flavors and textures lend themselves really well to a romantic dinner, so I’ll definitely be making this again when it’s just the two of us. And I will not forget the Prosecco!
There’s only 1/4 cup of grated parmesan cheese in this entire recipe (unless you add extra on top), so I’m confident that it would be just as delicious if you left it out completely, which would then make this meal vegan!
Voveti Prosecco was the perfect pairing for my Cauliflower + Barley Risotto. It’s a brut style DOC with tempered acidity and a fresh, graceful profile.
What does brut mean? Well, “brut” refers to the amount of sugar in the wine. A brut will have up to a half a gram of sugar per glass, making it the driest of the Proseccos.
What does DOC mean? Prosecco is labeled according to its quality. If your Prosecco says DOC, that means it is the most common quality level of Prosecco. This level of Prosecco can be made in nine provinces spanning Veneto and Friuli-Venezia Giuiflia regions.
Not only do the flavors of this Prosecco and the Cauliflower + Barley Risotto compliment each other because of the addition of it in cooking the dish, but with a slightly forward sweet and smooth note and a lingering Prosecco bite, this sparkling white pairs deliciously with the smooth, sweet, nutty flavors of a barley risotto.
It’s a delicious drink to have on hand for a romantic night in or to share with friends when they stop by for a visit. I mean, mid-afternoon Prosecco with friends is the best!
What is your favorite way to cook with wine? Tell me in the comments!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here areall my own.
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