Cauliflower and Gruyere Risotto
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1182.95 ml stock or 1182.95 ml broth
- 1 onion
- 1 garlic clove
- 141.74 g bacon, diced
- 14.79 ml olive oil
- 283.49 g arborio rice
- 88.74 ml white wine
- 510.29 g cauliflower florets
- 113.39 g gruyere cheese, grated
- 29.58 ml lemon juice
- salt and pepper
directions
- Bring the stock to a boil.
- Finely chop the onion and garlic. Sauté them with the bacon bits in the hot oil.
- Add the rice and stir over medium heat for 1-2 minutes until lightly colored.
- Add the white wine. Once the liquid is absorbed, add the stock a little at a time, stirring constantly.
- Cook cauliflower for 10 minutes, add to the risotto and cook 10 minutes longer.
- Stir in cheese. Season with lemon juice, salt and pepper.
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RECIPE SUBMITTED BY
ElaineAnn
United States