Cauliflower risotto with gorgonzola & walnut gremolata

Cauliflower risotto with gorgonzola & walnut gremolata

From
Grains
Serves
4
Prep
20 mins
Cooking time
60 mins
Photographer
Deidre Rooney

This is a rich and delicious risotto that makes terrific use of cauliflower, an often underrated vegetable. The gorgonzola makes it wonderfully cheesy and packs a real flavour punch.

From the grocer

Ingredients

Quantity Ingredient
45g butter
300g brown risotto rice
150ml dry white wine or dry vermouth
2 litres hot chicken or vegetable stock
25g walnuts, lightly toasted
crumbled gorgonzola, to serve

From the greengrocer

Quantity Ingredient
1 small onion, finely chopped
1 cauliflower, cut into florets, about 400 g
1 lemon, grated zest, plus extra finely sliced zest for garnishing (optional)
2 garlic cloves
2 tablespoons chopped flat-leaf parsley

Method

  1. Preheat the oven to 180°C.
  2. Melt 25 g of the butter in a small heavy-based ovenproof saucepan over a low–medium heat and sauté the onion until soft but not coloured. Add the rice and cook for about 3 minutes, stirring to coat well.
  3. Add the alcohol and let it simmer until there is almost none left, stirring constantly.
  4. Start adding the stock, one ladleful at a time, only adding the next ladleful when the previous one has been absorbed.
  5. Do this for 10 minutes, stirring constantly and then add half the remaining stock. Transfer the pan to the oven and cook for 30 minutes, then stir the rice well and add the rest of the stock – it must be hot. Continue cooking for another 20 minutes.
  6. Meanwhile, boil or steam the cauliflower until just tender. Drain if needed. Heat the remaining butter in a frying pan over a medium–high heat and briskly sauté the cauliflower until golden and toasted in patches.
  7. Serve in shallow soup bowls with the reserved cauliflower on top and the gremolata, gorgonzola and sliced lemon zest (if using) scattered over.
  8. Serve in shallow soup bowls with the reserved cauliflower on top and the gremolata, gorgonzola and sliced lemon zest (if using) scattered over.
  9. Serve in shallow soup bowls with the reserved cauliflower on top and the gremolata, gorgonzola and sliced lemon zest (if using) scattered over.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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