Cauliflower and Gruyere Risotto |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A Swiss recipe with an Italian accent. Ingredients:
5 cups stock or 5 cups broth |
1 onion |
1 garlic clove |
5 ounces bacon, diced |
1 tablespoon olive oil |
10 ounces arborio rice |
6 tablespoons white wine |
18 ounces cauliflower florets |
4 ounces gruyere cheese, grated |
2 tablespoons lemon juice |
salt and pepper |
Directions:
1. Bring the stock to a boil.
2. Finely chop the onion and garlic. Sauté them with the bacon bits in the hot oil.
3. Add the rice and stir over medium heat for 1-2 minutes until lightly colored.
4. Add the white wine. Once the liquid is absorbed, add the stock a little at a time, stirring constantly.
5. Cook cauliflower for 10 minutes, add to the risotto and cook 10 minutes longer.
6. Stir in cheese. Season with lemon juice, salt and pepper.
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