Cauliflower and Gruyere Risotto

Submitted by ElaineAnn

"A Swiss recipe with an Italian accent."

 

• Ready In: 30mins
• Ingredients: 11
• 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.