Total Time
Prep 10 mins
Cook 20 mins

A Swiss recipe with an Italian accent.

Ingredients Nutrition


  1. Bring the stock to a boil.
  2. Finely chop the onion and garlic. Sauté them with the bacon bits in the hot oil.
  3. Add the rice and stir over medium heat for 1-2 minutes until lightly colored.
  4. Add the white wine. Once the liquid is absorbed, add the stock a little at a time, stirring constantly.
  5. Cook cauliflower for 10 minutes, add to the risotto and cook 10 minutes longer.
  6. Stir in cheese. Season with lemon juice, salt and pepper.