Risotto with cauliflower, the recipe

The recipe that we will propose today involves the use of a very popular winter vegetable in the kitchen, cauliflower. It is one of the most nutritious vegetables; it is no coincidence that it is recommended at least twice a week by nutritionists for the richness and variety of its beneficial properties. Cauliflower lends itself to many culinary preparations; it can be cooked as a first course, as a second course or as an ingredient for a tasty first course: this is the case of cauliflower risotto. In this regard we will show you how to prepare the cauliflower risotto following our recipe step by step.

The choice of cauliflower is fundamental for the success of the risotto; make sure it is firm and compact and that there are no darker areas and spots. Another important factor is the origin, better to opt for a cauliflower from organic farming.

Cauliflower risotto, the ingredients for 4 people

  • 1 organic cauliflower
  • 350 grams of organic rice
  • 4 tablespoons of bechamel
  • 50 grams of grated Reggiano cheese
  • Extra virgin olive oil
  • Salt and pepper as required

Cauliflower risotto, the preparation

  1. Take the cauliflower and remove the core and outer leaves
  2. With the help of a small knife, divide the florets from the central stem, detaching them individually: if the florets are particularly large, divide them further
  3. Transfer the florets to a colander and rinse them under running cold water then put them to boil in salted water for about 10 minutes
  4. After the time has elapsed, turn off the heat and drain the cauliflower with the help of a slotted spoon: set aside the cooking water
  5. Cook the rice in salted boiling water for about 15 minutes and drain as soon as it is cooked
  6. In the meantime, brown the cauliflower florets for 5 minutes in a non-stick pan with a drizzle of oil, stirring with a wooden spoon every now and then: if the mixture is too dry, add a little of the cooking water you have kept from part
  7. At this point, add the rice and sauté everything for about 2 minutes together with the béchamel, continuing to mix
  8. With the fire off, always stirring, add the grated cheese and make sure that it mixes well

Serve the cauliflower risotto hot and with a sprinkling of pepper.

Video: How to make Cauliflower Steaks + 2 Ingredient Mashed Potatoes! (November 2021).