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Cauliflower & Chilli Risotto

We love topping this classic risotto base with a mix of crispy Parmesan cauliflower, chilli, pine nuts, capers and parsley.  The cauliflower mix can also be tossed through freshly cooked spaghetti.  Our Risotto Spice Blend adds a depth of umami flavour from ingredients including black garlic, porcini, thyme and paprika.

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: Serves 4
Category: Vegetarian
Cuisine: Italian
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Ingredients

Risotto

1 L (4 cups) hot vegetable stock

2 tsp Herbie’s Risotto Blend

1 tbsp olive oil

1 tbsp butter

150ml dry white wine

200g (1 cup) arborio risotto rice

100g grated parmesan

Topping

1/2 cauliflower, florets removed and stems finely chopped

2 cloves garlic, crushed

2 tbsp olive oil

1 tbsp capers, roughly chopped

1 long red chilli, sliced

1 tsp Herbie’s Risotto Spice Blend

50g grated parmesan

1/2 cup flat leaf parsley, roughly chopped

Instructions

  1. For cauliflower, heat oil over medium heat in a large frying pan.  Add cauliflower and garlic with 60ml of water and stir while cooking.  When water is absorbed, add capers, chilli and spice blend and cook for a further 5 minutes until cauliflower is al dente.  Stir through parmesan and parsley to coat and season to taste.  Turn off heat.
  2. For risotto, stir spice blend into hot stock.  Heat oil in a heavy based saucepan or casserole, then add rice, stirring to coat the grains in oil.  Cook for 2 minutes; add wine, then reduce heat to low.  Start adding the stock a ladle at a time (1/4 cup), stirring constantly. When absorbed, add another ladle of stock. Continue until there is roughly 1 cup of stock left and the risotto has lost the chalky centre when grain cut in half, but still retains some bite.
  3. Turn off heat and add remaining stock and parmesan. Continue to stir, as last of the stock is slowly absorbed.  Re-heat cauliflower to serve.
  4. Serve risotto in individual bowls topped with cauliflower.

Notes

  • The cauliflower can be prepared earlier and re-heated for ease of serving.
  • Arborio (risotto) rice is naturally gluten-free.  If coeliac, check with individual product for allergens.
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