The cauliflower in this recipe adds a little something extra to a standard risotto dish. Filling, hearty and warm, this meal is perfect for winter nights when you're not sure what to cook!
Ingredients
- 1 Litre chicken stock
- 1 1/2 tbs olive oil
- 1 brown onion finely chopped
- 2 cloves garlic finely chopped
- 3 sprigs thyme
- 1 1/2 cup arborio rice
- 1/3 cup dry white wine
- 25 g butter chopped
- 500 g cauliflower broken into florets
- 1/2 cup parmesan cheese grated *to serve *extra
- 2 tbs fresh flat-leaf parsley finely chopped
- 1/3 cup slivered almonds toasted
Method
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Step 1Bring Massel Liquid Stock Chicken Style in a small saucepan to the boil. Remove from heat. Cover to keep warm.
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Step 2Meanwhile, heat 1 tablespoon of oil in a large saucepan over medium-high heat. Cook onion, garlic and thyme, stirring, for 5 minutes or until softened. Add rice and stir to coat grains in oil. Add wine and simmer for 1 minute or until absorbed. Add stock, a ladle at a time, stirring until stock is absorbed. Continue with remaining stock until rice is al dente and stock is absorbed (this will take 20-25 minutes). Have 1 cup boiling water on hand if you need a little extra liquid to finish cooking the rice.
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Step 3Meanwhile, heat remaining 2 teaspoons of oil with 25g butter in a large frying pan over medium-high heat. Cook cauliflower florets, tossing occasionally, for 10 minutes or until well browned and just tender.
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Step 4Discard sprigs of thyme. Add cauliflower and parmesan and stir to combine. Stand, covered, for 2 minutes. Serve sprinkled with parsley and almonds.
Equipment
- 1 saucepan with lid
- 1 saucepan
- 1 frying pan
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