Otago Farmers Market
Baked cauliflower risotto

Baked cauliflower risotto


400g cauliflower
80g unsalted butter
2 shallots, finely chopped
1 garlic clove, chopped
1⅓ cups (295g) Arborio rice
850ml vegetable or chicken stock
300ml thickened cream
1/2 bunch sage leaves
Toasted hazelnuts and grated parmesan (optional)


Preheat the oven to 180°C. Place the cauliflower in a food processor and whiz until it resembles rice.
Melt 40g butter in a deep flameproof casserole over low heat. Cook shallot and garlic, stirring, for 2 minutes or until softened.
Add the rice and cauliflower and stir to coat, then add stock and increase heat to high. Bring to the boil, then cover tightly with foil and bake in the oven for 25 minutes or until the rice is al dente. Remove from oven and rest for 10 minutes. Stir the cream through risotto and season.
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.
Drizzle butter and sage over risotto. Scatter with nuts and parmesan to serve.


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