Creamy Cauliflower Risotto

Ingredients

• For the Risotto
• Olive oil 2 tbsp
• Medium onion 1, finely chopped
• Garlic cloves 2, minced
• Arborio rice 300 g
• Dry white wine (optional, but recommended) 150 ml
• Vegetable stock (low salt) 1 litre, hot
• Cauliflower 1 small head (approx. 500g), cut into small florets
• Unsalted butter 25 g
• Vegetarian Parmesan-style cheese 50 g, grated, plus extra for serving
• Lemon zest 1 tsp
• Fresh parsley 2 tbsp, chopped, for garnish
• Salt and freshly ground black pepper to taste

Method

1. Heat the olive oil in a large, heavy-based saucepan or pot over a medium heat. Add the chopped onion and cook gently for 5-7 minutes until softened but not browned.
2. Stir in the minced garlic and cook for another minute until fragrant. Add the Arborio rice and stir well to coat each grain with oil. Toast the rice for 1-2 minutes.
3. Pour in the white wine (if using) and stir until it has been completely absorbed by the rice. This adds depth of flavour.
4. Begin adding the hot vegetable stock, one ladleful at a time, stirring continuously. Wait until each ladleful is almost completely absorbed before adding the next.
5. After about 10 minutes of adding stock, stir in the cauliflower florets. Continue to add the stock, ladle by ladle, stirring frequently, for about 15-20 minutes, or until the rice is creamy and tender and the cauliflower is cooked through.
6. Once the rice is cooked al dente and the risotto has a creamy consistency, remove from the heat. Stir in the butter, grated vegetarian Parmesan-style cheese, and lemon zest.
7. Season generously with salt and freshly ground black pepper to taste. The stock can be salty, so taste before adding too much salt.
8. Serve immediately, garnished with extra grated cheese and fresh chopped parsley.