Cauliflower and Hazelnut Risotto
Prep 30min
Cook 40min
Serves 2
A creamy and comforting risotto combining tender cauliflower with the rich, nutty crunch of toasted hazelnuts. A simple yet elegant dish, perfect for a warming lunch or dinner.
List of Ingredients
Arborio rice 140g
Veg stock 280g
Cauliflower 1 small
Milk 200g
Thyme 20g
Salt 15g
Grated grana 70g
Chopped roasted Hazelnuts 60g
Chives 50g
Olive oil100ml
Lemon 1
Butter 60g
Instructions
1
Start by chop the cauliflower and cover with the milk and put salt and thyme leave in to simmer for around 20 min and blend in a liquidizer so you will have the puree
2
Put the rice in a deep pot and start by roasting the rice for 3 min and start putting the stock little by little in this recipe we will not add garlic ,onions and winbe so we will have the full flavours of cauliflower
3
When it absorbs all the stock add 200 ml of the cauliflower puree we already done
4
when the rice absorbs all the liquids try it for seasoning remove from the heat and add butter and gran grated cover and leave to rest for 5 min
5
Until the rice is resting chop the half the chives and the other half blend in a liquidizer with the olive oil so we do the herb oil
6
Plate the rice if possible in a deep plate and top with chopped hazelnuts, chopped chives and herb oil
Similar Recipes
You Might Also Love
Fusilli with an Almond Kale and Pecorino Pesto
by
Noel Azzopardi
Noel Azzopardi
Prep 10min|Cook 30min
Chicken Teriyaki
by
Noel Azzopardi
Noel Azzopardi
Prep 20min|Cook 30min
Kusksu
by
Jon Camilleri
Jon Camilleri
Prep 15min|Cook 35min
Explore Our Complete Collection of Delicious Recipes!
View lunch recipes