Jamie Oliver Cauliflower Risotto Recipe
Get ready to enjoy a wonderful twist on a classic with Jamie Oliver's Cauliflower Risotto!This dish blends creamy risotto with the tender touch of cauliflower, creating a splendid meal that works for for any occasion.You'll love combining simple ingredients such as Arborio rice and fresh cauliflower. It's superb!Make sure you cook the cauliflower until it's soft enough to blend seamlessly into the risotto for that signature creamy texture.I've always found it fascinating how this dish uses Parmesan to add depth without needing heavy cream. Yum-yum!
Servings: 4
Ingredients
- 2 cups Arborio Rice
- 1 Head Cauliflower chopped
- 1 Shallot finely chopped
- 2 Cloves Garlic minced
- 1 cup White Wine
- 4 cups Vegetable Broth warm
- 3 tbsp Butter
- 1/2 cup Parmesan Cheese grated
- Salt and Pepper to taste
- 2 tbsp Olive Oil
Instructions
- Melt the butter in a large pan over medium heat.
- Add the shallot and garlic and cook for about 3 minutes, stirring frequently.
- Add the rice to the pan and stir it quickly to ensure it's fully coated with the butter mixture.
- Pour in the white wine and stir until it's mostly absorbed by the rice.
- Then, add the chopped cauliflower florets to the pan.
- Gradually add the warm vegetable broth one ladle at a time.
- Stir frequently, allowing the rice to absorb the liquid before adding more.
- Once the rice is creamy and cooked to your preference, stir in the Parmesan cheese.
- Add salt and pepper to taste.