Cauliflower and Gruyere Risotto

A Swiss recipe with an Italian accent.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 5  cups  stock or 5  cups broth
• 1  onion
• 1  garlic clove
• 5  ounces bacon, diced
• 1  tablespoon olive oil
• 10  ounces arborio rice
• 6  tablespoons white wine
• 18  ounces cauliflower florets
• 4  ounces gruyere cheese, grated
• 2  tablespoons lemon juice
•  salt and pepper

Directions

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.