Roasted Cauliflower Risotto

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