Ingredients (Serves 2)
240g cauliflower
Extra-virgin olive oil
Sea salt & cracked pepper
30 butter
1 garlic clove, crushed
½ onion, diced
¼ cup white wine
¾ cup arborio rice
2 ½ cups chicken stock or vegetable stock
¼ cup Grana Padano or parmesan
1/3 cup pine nuts, roasted
Thyme leaves for garnish
Method
- Preheat oven to 180°C (350°F). Break 160g cauliflower into small florets (chop remaining 80g for the risotto) place on a baking tray lined with baking paper. Drizzle with oil and season with salt and pepper, bake for 15-20 minutes or until golden and cooked through.
- Place pine nuts on a baking tray and roast for 1-2 minutes or until golden, remove from the oven and set aside.
- Place the stock in a saucepan and bring to the boil. Place a saucepan with 20g butter over medium heat. Add onion, garlic and remaining chopped cauliflower and sauté for 3 minutes without colouring, then add rice, stirring for 2-3 minutes or until the rice becomes translucent. Pour over the wine and simmer until to absorb the liquid. Begin adding the stock ¾ cup at a time and allowing each addition to be absorbed and stir well between each cup. Remove from the heat, stir in the remaining 10g butter and Grana Padano ready to serve.
To Serve
Divide risotto into two serving bowls, arrange roasted cauliflower on top, scatter over pine nuts and garnish with thyme leaves and serve.
