Forget the cheese sauce and the potatoes:cauliflower is much more versatile than that. Because you can also make risotto with the florets! Surprisingly tasty and healthy too!
For 4 people
This risotto is made with one part cauliflower rice and one part risotto rice. It's just as creamy as a traditional risotto, but more nutritious and lower in carbohydrates.
Ingredients
- 20 g unsalted butter
- 1 onion, chopped
- 250 g risotto rice
- big pinch of saffron
- 90 ml dry white wine
- 900 ml warm vegetable stock
- 40 g Parmesan cheese, finely grated + extra to serve
- grated zest and juice of 1 lemon
- 400 g cauliflower, grated or chopped in a food processor
- 100 g young kale leaves
Preparation
- Melt the butter with a dash of olive oil in a large saucepan over low heat. Add the onion and cook for 10-15 minutes until soft, but not starting to color.
- Turn the heat to medium, add the risotto rice and stir well for a few minutes until each grain is coated. Add the saffron and stir through the rice. Pour the white wine
into the pan and let it simmer for a few minutes, stirring regularly.
- Stir the warm vegetable stock little by little into the rice and wait until the stock is completely absorbed before adding the next splash. Continue adding stock for 15-20 minutes until the rice is cooked and creamy.
- Stir the grated cheese, lemon zest and juice, the grated cauliflower and the young kale leaves into the rice and heat through for a further 3 minutes.
- Put the risotto in a bowl and sprinkle some extra cheese over it.
You can find more cauliflower recipes in the October issue of Santé, which is now in the shops.
Recipe:Kathy Kordalis – 'Cauliflower Boost -60 recipes with the never-forgotten vegetable', Photography:Mowie Kay
