Ingredients
The following ingredients have 4 Servings
- 1/2 cauliflower, cut into small florets (to give 4 cups)
- 1 garlic clove, finely chopped
- 1 1/2 cups (375ml) milk
- 40g unsalted butter
- 2 tbs olive oil
- 1 onion, finely chopped
- 1 cup (200g) carnaroli or arborio rice
- 1L (4 cups) hot vegetable stock
- 100g mascarpone cheese
- 80g parmesan, finely grated (about 1 cup)
- 1 zucchini, sliced into thin rounds
- Parmesan and basil leaves, to serve
Instruction
- Place the cauliflower, garlic and milk in a saucepan over low heat with 1/2 tsp salt. Bring to a simmer and cook for 10 minutes until most liquid has evaporated and the cauliflower is tender. Keep warm.
- Meanwhile, heat butter and 1 tbs oil in a wide pan over medium-low heat. Add onion and cook for 2-3 minutes until softened. Add rice and stir for 2 minutes to coat grains. Begin adding hot stock a ladleful at a time, stirring and making sure each is absorbed before adding the next, until rice is al dente. This will take about 20 minutes – you may not need all the stock. Stir in mascarpone, cauliflower mixture and grated parmesan, then rest, covered, for 3 minutes for flavours to mingle.
- Meanwhile, fry zucchini in remaining oil in a frypan over medium-high heat for 1-2 minutes until just coloured. Stir zucchini into risotto, season with salt and pepper, then serve warm, garnished with basil and shaved parmesan.
