Yummy Healthy Cauliflower Risotto

5 from 1 vote

This lightened version doesn't compromise on flavour one bit!

Prep Time15

Cook Time35

Total Time50

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 330kcal

1 medium yellow onion finely chopped
2 cloves garlic minced
4 Tbsps butter divided 2 +2
½ cup arborio rice
1 medium cauliflower about 6 cups finely chopped
½ cup dry white wine
3 cups chicken stock (sub vegetable stock for vegetarian)
6 oz Baby parmesan cheese, grated you can substiture Asiago (do not use the aged dry parmesan)
fresh dill weed or parsely chopped for garnish

Melt 2 Tbsps butter in a large sauce pan that will be large enough to hold the finished dish.
Add the onion and sauté over medium heat about 5 minutes. Add the garlic and cook another 2 minutes. Add the rice and cook another 3 minutes or so til rice is coated with butter and a bit toasty.
Add the wine and stir until it evaporates and/or is absorbed by the rice. This will take only a couple of minutes.
Add the chopped cauliflower and 1 cup of chicken stock. Allow it bubble until absorbed - about 8 minutes. Add another cup of stock and cook a further 8 minutes or so. Add the final cup of stock and cook another 8 minutes or so.
Add the last 2 Tbsps butter and the cheese and stir over medium heat until it is melted and creamy.
Taste to adjust salt and pepper seasoning to taste. (I don't typically add any of either).
Seve garnished with chopped fresh herbs.

Recipe inspired by LCBO Cauliflower Risotto