Creamy Cauliflower Risotto

Ingredients

• 1 medium cauliflower, cut into florets 1 medium cauliflower, cut into florets
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 ½ cups Arborio rice (300g) 1 ½ cups Arborio rice (300g)
• ½ cup dry white wine (120ml) ½ cup dry white wine (120ml)
• 4 cups vegetable broth (960ml) 4 cups vegetable broth (960ml)
• ½ cup grated Parmesan cheese (50g) ½ cup grated Parmesan cheese (50g)
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 10g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Steam the cauliflower florets until tender. Set aside.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the pan and stir well to coat the grains with the oil.
4. 4.
   Pour in the white wine and cook until it has evaporated.
5. 5.
   Begin adding the vegetable broth, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
6. 6.
   Continue adding the broth and stirring until the rice is al dente and creamy.
7. 7.
   Add the steamed cauliflower florets to the risotto and stir gently to incorporate.
8. 8.
   Stir in the grated Parmesan cheese until melted and well combined.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Remove from heat and let the risotto rest for a few minutes.
11. 11.
    Serve the creamy cauliflower risotto hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cauliflower — Steam the cauliflower until tender to ensure it blends smoothly into the risotto, adding a creamy texture and delicate flavor.

Tips & Tricks

• To enhance the flavor, you can roast the cauliflower florets before adding them to the risotto.
• For a touch of freshness, squeeze some lemon juice over the risotto just before serving.
• If you prefer a more intense flavor, add a pinch of saffron threads to the risotto while cooking.
• Experiment with different types of cheese, such as Gorgonzola or Fontina, for a unique twist on the recipe.
• Leftover risotto can be transformed into delicious arancini by shaping it into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the creamy cauliflower risotto as a main course, accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside roasted chicken or grilled fish.

Presentation advice

For an elegant presentation, mound the creamy cauliflower risotto in the center of a plate and garnish with a sprinkle of fresh parsley. Serve with a drizzle of olive oil and a sprinkle of grated Parmesan cheese on top.