Fennel Risotto Recipe with Cauliflower

Cauliflower risotto

  • serves 4
  • Easy

A risotto is a sure-fire winner for easy meal. Arborio risotto gives a creamy finished dish with that classic soupyness that we all crave from a risotto. Cauliflower and fennel are cooked in the pan so that all their delicious flavours soak into the rice. Finish with butter and fresh chopped parsley


Try this broad bean, pecorino and lemon risotto then check out our vegetarian risottovegetarian lasagne, vegetarian moussaka and more vegetarian recipes.



  • garlic 1 clove, finely chopped
  • onion 1 small, finely chopped
  • butter
  • cauliflower ½ small head, roughly chopped
  • fennel 1 bulb, halved and shredded
  • arborio rice 300g
  • white wine 1 glass
  • vegetable stock fresh, kept hot
  • flat-leaf parsley a small handful, roughly chopped


  • 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.

Try more of our cauliflower recipes

How To Make Pan-roasted Cauliflower Steaks With Sauce Vierge

Nutritional Information

  • Kcals 328
  • Fat 3.2g
  • Carbs 66.2g
  • Fibre 4.8g
  • Protein 10.1g
  • Salt 0.39g