Risotto purists might baulk at the absence of rice in this risotto but I think cauliflower rice is a wonderful way to enjoy all the gorgeous flavour of a traditional risotto without the heaviness. A fantastically quick midweek meal.
Serves: 4
INGREDIENTS
1 medium cauliflower
olive oil for sautéing
2 cloves garlic, finely diced
1 medium onion, finely diced
10 large sage leaves, roughly chopped
½ cup milk
zest 1 lemon
3 tablespoons cream
½ cup walnuts, roughly chopped
1 cup finely grated parmesan
sea salt and cracked black pepper
¼ cup pesto
¼ cup extra virgin olive oil
METHOD
Cut the cauliflower into large florets. Use a food processor to pulse to a rice-like consistency. You will probably need to do this in 2-3 batches depending on the size of your machine.
Heat a generous glug of oil in a large sauté pan over a medium heat. Add the garlic and onion. Cook until tender and translucent. Add the sage and cook for a further minute. Add the cauliflower, milk and lemon. Cook, moving frequently, for approximately 10 minutes until tender.
Stir through the cream and the walnuts. Cook for a further 2 minutes. Remove from the heat, add the parmesan and season generously.
Combine the pesto and the extra virgin olive oil. Drizzle over each bowl of risotto just before serving.
Will last up to 3 days in an airtight container in the fridge.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeBuckwheat Risotto with Roasted Cauliflower, Almonds and Leeks
Article by Kelly Gibney
RecipeBeetroot Risotto with Gorgonzola Picante and Crumbled Walnuts
Article by Sarah Tuck
RecipeRisotto with Roasted Root Vegetables
RecipeParsnip "Risotto" with Kale, Sundried Tomatoes and Olives
Article by Kelly Gibney
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.