Cauliflower Rice ‘Risotto’ with Sage, Lemon and Pesto
Photography by Kelly Gibney.
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.
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Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.