Cauliflower risotto
Serves 4
Easy
Total time:
Make this creamy cauliflower and fennel risotto for a comforting dinner. The vegetables are cooked in the pan so that all their delicious flavours soak into the rice. Finish with butter and fresh chopped parsley
Skip to ingredients
- 1 clove garlicfinely chopped
- 1 small onionfinely chopped
- butter
- ½ small head cauliflowerroughly chopped
- 1 bulb fennelhalved and shredded
- 300g arborio rice
- 1 glass white wine
- fresh vegetable stockkept hot
- a small handful flat-leaf parsleyroughly chopped
Nutrition: per serving
- kcal328low
- fat3.2glow
- carbs66.2g
- fibre4.8g
- protein10.1g
- salt0.39g
Method
step 1
Melt a knob of butter in a wide shallow pan then cook the onion and garlic until softened. Add the cauliflower and fennel and cook for 2-3 minutes. Add the rice and turn so it gets coated in the butter. Tip in the wine and stir until absorbed. Gradually add the stock, stirring until you have a creamy risotto with a little bite. Stir in the parsley with another knob of butter and season.
