- 400g cauliflower
- 80g unsalted butter
- 2 eschalots, finely chopped
- 1 garlic clove, chopped
- 11/3 cups (295g) Arborio rice
- 850ml chicken stock
- 300ml thickened cream
- 1/2 bunch sage leaves
- Toasted hazelnuts and grated parmesan, to serve.
- INSTRUCTIONS
Preheat the oven to 180°C. Place the cauliflower in a food processor and whiz until it resembles rice.
2
Melt 40g butter in a deep flameproof casserole over low heat. Cook eschalot and garlic, stirring, for 2 minutes or until softened.
3
Add the rice and cauliflower and stir to coat, then add stock and increase heat to high.
4
Bring to the boil, then cover tightly with foil and bake for 25 minutes or until rice is al dente.
5
Remove from oven and rest for 10 minutes. Stir the cream through risotto and season.
6
Meanwhile, melt remaining 40g butter in a small saucepan over medium-high heat. Cook for 2-3 minutes until golden brown. Add sage and cook for 30 seconds or until crisp, then remove from heat.
7
Drizzle butter and sage over risotto. Scatter with nuts and parmesan to serve.
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