Cauliflower and Gruyere Risotto

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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