Grated Cauliflower Risotto
Servings
2Serving size
about 3 cupsThis recipe can easily be multiplied and makes very good leftovers. Reheat gently.
Ingredients
| 1 tsp. Olive oil |
| 1 large White onions (finely diced) |
| 1/2 cup Arborio rice |
| 4 cup Water |
| 1/4 tsp. Salt |
| 1/2 head medium (5-6 inch dia.) Cauliflower, raw (grated) |
| 2 ounce Semisoft goat cheese (cut into small dice) |
| 1 ounce Parmesan cheese (grated) |
| 1 Tbsp. Fresh parsley (minced) |
Instructions
Add the onion and cook for about three minutes until the onion begins to soften slightly.
Add the Arborio rice and cook for 1 minute. Stir frequently.
Add the water, salt, and pepper.
Reduce the heat to a simmer.
Cook for 10 minutes. Stir occasionally.
Add the cauliflower and stir.
Cook for another 8 to 12 minutes, until the rice is soft but has just a bit of grainy texture.
Reduce the heat to low and add the goat cheese.
Cook for about 2 to 3 minutes. Stir gently to melt the cheese.
Add the parmesan and parsley and fold together.
Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
You can make this recipe without the rice and using about half as much water. Let me explain…
I was flipping channels on a Spanish language network that I watch, and the cooking show I landed on was showing a “cauliflower risotto.” The recipe wasn’t what I thought it was at first: the chef was making a risotto only using grated cauliflower (hence the quotes in “cauliflower risotto”). This looked delicious, and it is. It makes a great side dish for fish, for example.
I added the Arborio to make it a true risotto. While the Italians don’t generally eat risotto as a main dish, it does work well as a one pot meal. A half serving also makes a great single-pan side dish alongside fish or chicken.
The trick to grating your cauliflower is to use the large holes on your grater and to start by grating the stems first. Cut the cauliflower into medium sized flowerets – about 2 inches or so. Then start by holding the floweret side and grating the stem. Much easier (and less messy) than the other way around.