Crispy Chickpea and Roasted Cauliflower Risotto

Preheat the oven to 400 F.

Toss cauliflower florets with 1 tablespoon olive oil, minced garlic, salt, and pepper. Spread it out on a rimmed roasting pan and put it in the oven. I let this roast the whole time I was making the risotto, about 30 minutes.

Toss chickpeas with ½ tablespoon olive oil and spread on another roasting pan. Put in the oven to roast for 20-25 minutes. Remember to gently stir the cauliflower and chickpeas every 10-15 minutes to ensure even roasting.

Meanwhile, melt the butter in a saucepan on the stove over medium heat. Once sizzling, add the shallot and cook for 3-5 minutes. Then add Arborio rice and toast for two minutes. Pour in wine and stir until the wine has absorbed into rice. Add the chicken broth, half a cup at a time, and stir continuously until absorbed before adding the next half cup.

The risotto is done when all the liquid has been absorbed and the rice is fully cooked. Season with salt and pepper and stir in Parmesan cheese, and then remove from heat. Serve with chickpeas and cauliflower, and top with more Parmesan if desired.