Cauliflower and Gruyere Risotto Recipe
Cauliflower and Gruyere Risotto
Flavors of Switzerland
Total time: 30 to 60 minutes

Prep. time: 5 minutes
Cooking time: Under 30 minutes

Difficulty: Easy
For 4 servings

- 1.2 liters (5 cups) stock or broth
- 1 onion
- 1 clove garlic
- 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
  1. Bring the stock to a boil.
  2. Finely chop the onion and garlic. Sauté them with the bacon bits in the hot oil.
  3. Add the rice and stir over medium heat for 1-2 minutes until lightly colored.
  4. Add the white wine. Once the liquid is absorbed, add the stock a little at a time, stirring constantly.
  5. Separate the cauliflower into florets. Cook them for 10 minutes, add to the risotto and cook 10 minutes longer.
  6. Separate the cress and add to the risotto along with the cheese. Season with lemon juice, salt and pepper.
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