Ingredients

The following ingredients have 4 Servings
  • 1 cauliflower (small head, cut into florets)
  • 1 tablespoon olive oil
  • 2 onions (small, diced)
  • 1 clove garlic (minced)
  • 7 oz arborio rice
  • 1/2 cup white wine
  • 2 1/4 cups chicken broth
  • 7 oz Gruyere (grated)
  • 2 slices white bread (dry)
  • salt and fresh ground black pepper

Instruction

  • Boil the cauliflower in water for 10 minutes. Drain.
  • Preheat the oven to 350.
  • Heat the oil in an ovenproof skillet over medium-high heat. Add the onion and saute for about 5 minutes. Add the garlic and continue stirring for about a minute sprinkling with salt and pepper. Add the rice and saute for a couple of minutes more. Add the wine and then the broth. Bring to a boil and then stir in the cauliflower and cheese, seasoning again with a little salt and pepper. Put a lid on the skillet and place in the oven.
  • Bake the risotto for 20 minutes or until the liquid is absorbed. While the risotto is baking, process the bread in a food processor to make bread crumbs.
  • Uncover the risotto (careful - very hot!) and sprinkle the bread crumbs on top. Bake for another 5 minutes or until bread crumbs are nicely browned.