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Cauliflower and Gruyere Risotto Recipe
Flavors of Switzerland
Total time: 30 to 60 minutes
Prep. time: 5 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Ingredients
For 4 servings
- 1.2 liters (5 cups) stock or broth
- 1 onion
- 1 clove garlic
- 150 g (5 oz.) bacon in small pieces (lardons)
- 1 Tbsp. olive oil
- 300 g (10 oz.) risotto rice (e.g., Arborio)
- 100 ml (6 Tbsp.) white wine
- 500 g (18 oz.) cauliflower
- 125 g (4 oz.) grated Gruyere cheese
- 50 g (2 oz.) cress
- 2 Tbsp. lemon juice
- salt and pepper
Method
- Bring the stock to a boil.
- Finely chop the onion and garlic. Sauté them with the bacon bits in the hot oil.
- Add the rice and stir over medium heat for 1-2 minutes until lightly colored.
- Add the white wine. Once the liquid is absorbed, add the stock a little at a time, stirring constantly.
- Separate the cauliflower into florets. Cook them for 10 minutes, add to the risotto and cook 10 minutes longer.
- Separate the cress and add to the risotto along with the cheese. Season with lemon juice, salt and pepper.
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