Try this unusual risotto that’s healthy and delicious. Parmesan really brings out the flavour of the cauliflower giving a rich and creamy dinner. You can easily make this dish vegetarian by leaving out the bacon too.
- 6 cups vegetable stock
2 cups arborio rice
1 onion, finely sliced
3 cloves garlic, finely chopped
2 cups cauliflower florets
2 tbsp extra-virgin olive oil
3 rashers bacon, chopped
1 cup white wine, optional
½ cup finely grated parmesan
1 heaped tablespoon butter
½ tsp ground white peppercorns
- In a hot pan, fry the chopped bacon until crispy, then remove to drain on paper toweling. Set aside until later.
- Pour stock into a saucepan and bring to a simmer. Once simmering, keep it on a low heat.
- In a large heavy-based saucepan, fry garlic and onion in the oil for one minute.
- Add rice and cook until translucent, about 3 minutes. Add white wine, if using and allow the rice to absorb it all.
- Add a cup of stock at a time allowing the rice to absorb each cup entirely before adding more, all the while stirring continuously. With the first cup of stock, add the cauliflower.
- Add each cup of stock until it is finished and be sure to never stop stirring.
- Once the rice is almost perfectly tender, remove from heat, stir in butter, parmesan, crispy bacon, white pepper and cover.
- Allow to rest for 5 minutes before serving. Top with fresh parsley.
- I like to use Campbell’s Real Stock, salt-reduced chicken stock when I don’t have time to make stock.
- You can leave the wine out but I find it adds another depth of flavour to the final product. I only add wine when I have leftover in the fridge.
- With any leftover stock, you can pour into ice-cube trays to freeze for later use.
- I prefer to use free-range pork for ethical reasons.
- Use black pepper if you don’t have white pepper, but the lovely whiteness of
- this risotto is so nice, and white pepper isn’t as strong.
- I like to keep whole spices in my cabinet and grind them up in my mortar and pestle as I go along. One of my first memories is of my mum using her ‘molcajete’. (The Mexican word for mortar and pestle).
- This recipe was created by Kristine Duran-Thiessen for Kidspot, Australia’s best recipe finder.