Cauliflower Risotto

Cauliflower Risotto

Sundays are pretty much our lazy day in the week. We wake up, do the food shopping and chill (or continue with other errands that may need doing). Most of my energy went into making this cauliflower risotto (we do not use this vegetable enough!), it’s perfect if you’re super hungry and enjoy a meal with plenty of flavours. It’s a dish with brie + a pecan gremolata (you could also go with gorgonzola + walnuts). I swear I don’t usually cook this much, and this won’t turn into a food-only blog, I swear, I love travel and fashion too much 😉 I think I may have just stepped up my cooking game for 2017 without knowing it!

If you want to make it, here’s the recipe:

Serves 4
Time: 1 hour

Ingredients:
45g butter
300g risotto rice
150ml dry white wine
2 litres of chicken OR vegetable stock
25g pecan nuts (you could also use walnuts or any others of your fancy)
crumbled brie for toppings (if you’re into blue cheese, you could go for gorgonzola)
1 onion (finely chopped)
1 cauliflower (cut into florets)
grated zest of 1 lemon
2 garlic cloves
2 tbsp of chopped flat-leaf parsley

1 Preheat the oven to 180 celsius (350 farenheit).
2 Melt 25g of the butter in an ovenproof saucepan with a low to medium heat.
3 Sauté the chopped onion until soft.

4 Immediately add the rice, leaving to cook for 3 minutes coating well with the onion and butter mixture
5 Add in the dry white wine and leave to simmer until none is left – remember to stir constantly to ensure the rice doesn’t stick to the pan!
6 Begin to add the vegetable or chicken stop, a ladleful a a time. between each ladleful, make sure all has been absorbed before adding the next – this stage should take roughly 10-15 minutes. Leave half of the stock for stage 8.
7 Transfer the pan into the pre-heated oven or transfer to an ovenproof dish and cook for 30 minutes.
8 After 30 minutes stir the rice and add in the rest of the stock.
9 Leave the rice to cook in the oven for another 20 minutes

10 While the rice is cooking, you can begin to steam/boil the cauliflower under tender. Continue by draining the cauliflower if needed.
11 Heat a frying pan with the remaining butter and sauté the cauliflower until toasted in some patches/
12 The gremolata can be made by chopping the lemon zest, parsley, garlic and walnuts and mixing together to make a topping for the dish.
13 Remove the rice from the oven when the final 20 minutes is over and give a gentle stir.
14 Stir the cauliflower into the risotto and place into a shallow bowl.
15 Sprinkle the risotto with the gremolata, brie (or another cheese of choice?) and you could even add some extra lemon zest.

Et voila! Bon appétit!

Let me know if you’re enjoying these recipes, i’ll post some more if I make some other cool dishes 😉

 

Follow:

Leave a Reply

Your email address will not be published. Required fields are marked *