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Creamy cauliflower risotto
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1 tbsp olive oil
4 echalion shallots, finely chopped
250g Arborio rice
100ml dry white wine or dry vermouth
2 x 500ml packs Cooks’ Ingredients Vegetable Stock, hot
1 essential Waitrose Cauliflower, trimmed and cut into large florets
50g mature Cheddar, grated, plus 15g to serve
½ x 25g pack flat leaf parsley leaves, chopped
2 tbsp capers, drained and roughly chopped
1 Heat the oil in a large pan, add the shallots, season and cook gently until soft. Stir in the rice, cook for 2 minutes, then add the wine. Mix well.
2 Pour in 800ml of the stock, stir, then put the cauliflower in the pan, stalks down. Cover, simmer for 15 minutes, stirring every 5 minutes, until the rice is almost cooked. Remove from the heat.
3 Remove half of the cauliflower. Use a hand blender to blitz with 100ml stock until smooth. Season, stir into the rice. Break the remaining cauliflower into smaller florets, stir in the cheese, cover. Let rest for 2 minutes. Top with parsley, capers and cheese to serve.
If time is of the essence, use about 4-5 tbsp frozen Cooks’ Ingredients Chopped Shallots to save you cutting up the veg.
Typical values per serving:
1 of your 5 a day/gluten free
This recipe was first published in February 2018.