Creamy Cauliflower Risotto

Cauliflower and cheese is a classic combination. This recipe allows the subtle flavour of the cauliflower to shine and uses the whole cauliflower, stem and all! Blending the cauliflower provides a rich and luxurious texture to this risotto without any addition of cream, while the cheese lends that comforting and familiar flavour that we all know and love.

Creamy Cauliflower Risotto

a small cauliflower

1 garlic clove

1 bay leaf

1dl milk

1 tbsp butter

1/4 dl water

1 brown onion

1 tbsp vegetable oil

a pinch of salt

125 g arborio rice

2 tbsp white wine

4 dl water

olive oil

freshly ground black pepper

parmesan cheese

Slice up the cauliflower (stalks and all). 

Put it in a little pot with a bay leaf, milk, and butter. 

Cover and cook over low heat for about 10 mins, giving it a shake every now and then until it's soft. 

Remove the bay leaf and throw everything into the blender with the water and puree until smooth.

Gently fry the finely chopped onion in a pan with oil and a pinch of sea salt. 

Throw in the rice and cook it until most of it is translucent. 

Add the white wine and cook it until it's dry. 

Cook the risotto until almost dry, adding only 1dl of water at a time (I ended up using about 4 dl of water in total but you may need more or less depending on your rice and pan size).

When it's nearly ready and the rice has a little bite to it, pour over the cauliflower puree and stir it through. 

Let it cook out for a few minutes over a low heat and add more salt if it needs it. 

Dish it up, give it some olive oil, black pepper and cheese and enjoy!

Cathy Xiao Chen