Cauliflower risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 clove garlic, finely chopped
- 1 small onion, finely chopped
- butter
- ½ small head cauliflower, roughly chopped
- 1 bulb fennel, halved and shredded
- 300g arborio rice
- 1 glass white wine
- fresh vegetable stock, kept hot
- a small handful flat-leaf parsley, roughly chopped
Method
- STEP 1
Melt a knob of butter in a wide shallow pan then cook the onion and garlic until softened. Add the cauliflower and fennel and cook for 2-3 minutes. Add the rice and turn so it gets coated in the butter. Tip in the wine and stir until absorbed. Gradually add the stock, stirring until you have a creamy risotto with a little bite. Stir in the parsley with another knob of butter and season.