Malaysian Chinese Style Cauliflower Risotto

Ingredients

In this Malaysian Chinese adaptation of the dish, we incorporate Malaysian Chinese flavors and spices to give the risotto a unique twist. The addition of ginger, garlic, and chili adds a subtle heat and aromatic depth to the dish. We also use soy sauce as a finishing touch to enhance the umami flavors. Additionally, we include cauliflower for its texture and sweetness, which complements the overall flavor profile. We alse have the original recipe for Risotto al cavolfiore, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 small cauliflower, cut into small florets 1 small cauliflower, cut into small florets
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 2 spring onions, thinly sliced 2 spring onions, thinly sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 62g, 3g
• Protein: 7g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the minced ginger, garlic, and chopped chili to the pan. Sauté for 2 minutes until fragrant.
3. 3.
   Add the Arborio rice to the pan and stir to coat the grains with the aromatic mixture.
4. 4.
   Gradually add the chicken or vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
5. 5.
   After adding half of the broth, add the cauliflower florets to the pan and continue adding the remaining broth gradually.
6. 6.
   Cook the risotto for about 20-25 minutes, or until the rice is creamy and al dente, and the cauliflower is tender.
7. 7.
   Stir in the soy sauce and season with salt and pepper to taste.
8. 8.
   Remove the pan from heat and let it rest for a few minutes.
9. 9.
   Serve the Malaysian Chinese Style Cauliflower Risotto hot, garnished with sliced spring onions.

Treat your ingredients with care...

• Cauliflower — Make sure to cut the cauliflower into small florets to ensure even cooking and a pleasant texture in the risotto.

Tips & Tricks

• For a spicier kick, add more chili according to your preference.
• To make it more indulgent, top the risotto with grated Parmesan cheese before serving.
• If you prefer a milder flavor, reduce the amount of ginger and chili.

Serving advice

Serve the Malaysian Chinese Style Cauliflower Risotto as a main course accompanied by a fresh green salad or steamed vegetables.

Presentation advice

For an elegant presentation, shape the risotto into individual portions using a round mold. Garnish with a sprinkle of sliced spring onions and a drizzle of soy sauce.