Cauli Risotto Recipe
Make Cauli Risotto Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Flavor Enhancers
Garnishes
Method
Preparation of Cauliflower
- 1
Remove the leaves and stem from the cauliflower. Cut it into florets and rinse under cold water.
- 2
Using a food processor, pulse the cauliflower florets until they resemble rice grains. Set aside.
Cooking the Risotto
- 3
- 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Stir in the Arborio rice and toast it for about 2 minutes, stirring constantly.
- 6
Pour in the white wine and cook until it's mostly absorbed by the rice.
- 7
Gradually add the vegetable broth, about 1 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. This should take about 15-20 minutes.
- 8
When the rice is al dente, fold in the riced cauliflower. Cook for an additional 5 minutes, stirring gently until the cauliflower is tender.
- 9
Remove from heat and stir in the Parmesan cheese, salt, and black pepper. Adjust seasoning to taste.
Serving
- 10
Serve the cauli risotto hot, garnished with chopped parsley and lemon zest.