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.
![Evelope icon](/_resources/themes/dish2020/images/envelope-icon.png)
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #116
Issue 116 of dish is a special 20th birthday collector’s edition! This gorgeous issue brings the party to you, featuring delectable birthday cakes with recipes supplied by guest chefs – from Al Brown’s simply delicious Chocolate Fondant Cake to Ben Bayly’s Opera Celebration Cake. From cakes to sensational drinks and nibbles, to a French bistro feast and Sarah and Claire’s top 20 winter recipes, the magazine is jam-packed with dishes to make at home. 20 years strong and ready to party – issue 116 is on sale NOW!