Roasted cauliflower risotto with truffle oil
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 -6 as a main
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Course
Main Course, Others
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Cuisine
Vegan
Roasted cauliflower risotto with truffle oil
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 cauliflower broken into florets, head
- olive oil
- salt
- black pepper
- 1/3 cup cream
for the risotto
- 1 onion finely chopped
- 1 garlic crushed, clove
- 2- 2½ cups arborio rice
- 1 cup white wine
- 4-6 cups vegetable stock or chicken stock
- 1-2 teaspoons truffle oil
- salt to taste
- black pepper to taste
- Parmesan Cheese for serving, grated
Instructions
- Pre-heat the oven to 180°c.
- Place the cauliflower florets on a non-stick baking tray and drizzle with the olive oil. Season to taste then place in the oven.
- Allow to roast for 20-30 minutes until cooked through.
- Remove from the oven then allow to cool slightly before blending with the cream to make a puree. Set aside.
- To make the risotto, fry the onion in a large, non-stick pan. When the onion is translucent and fragrant, add the garlic and allow to fry for a few seconds.
- Add the rice then stir to mix with the onion and garlic.
- Add the wine and allow to reduce then start ladling in the stock, one ladle at a time whilst stirring regularly to allow the rice kernels to release their creamy starch.
- When the risotto is halfway cooked, stir in the cauliflower puree and continue with the stock until the rice is cooked to your preference.
- When the rice is cooked, stir in truffle oil to taste then season.
- Serve in bowls with a generous grating of Parmesan cheese.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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