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Try this cauliflower risotto, then check out our vegetable risotto, vegan risotto, tomato risotto, mushroom risotto and more vegetarian risotto recipes.

For more meat-free options, try our vegetarian lasagne, vegetarian moussaka, vegetarian paella and other vegetarian recipes.

  • 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

Nutrition: per serving

  • kcal328
    low
  • fat3.2g
    low
  • carbs66.2g
  • fibre4.8g
  • protein10.1g
  • salt0.39g

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.

Try more of our cauliflower recipes

How To Make Pan-roasted Cauliflower Steaks With Sauce Vierge
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