Roasted Cauliflower Risotto

INGREDIENTS

• Kosher salt and freshly ground pepper
• 1 head cauliflower, florets cut into 1/2-inch pieces, stems chopped
• 1 clove garlic, minced
• 1/2 medium onion, finely chopped
• 1 1/2 cups short-grain Italian rice (such as arborio or vialone nano)
• 2 tablespoons unsalted butter
• 1/4 cup sliced almonds
• 1/2 cup roughly chopped fresh parsley
• 4 ounces Italian fontina cheese, grated (1 1/2 cups)
• 3 cups low-sodium chicken broth
• 3 tablespoons extra-virgin olive oil
• 1/2 cup dry white wine