cau­li­flower and cele­riac brown rice risotto

donna hay - Fresh + Light - - Fresh -

cau­li­flower and cele­riac brown rice risotto

1 cup (200g) short-grain brown rice

1 ta­ble spoon ex­tra vir­gin olive oil

4 cloves gar­lic, crushed

1 small cele­riac (300g), peeled and grated

sea salt and cracked black pep­per

1 litre hot veg­etable stock

2 cups (500ml) unsweet­ened al­mond milk

400g cau­li­flower flo­rets

¼ cup (20g) finely grated pecorino

2 ta­ble­spoons rose­mary leaves

¼ cup (40g) toasted pine nuts, chopped

Place the rice in a saucepan of cold salted wa­ter and place over high heat. Bring to the boil and cook for 15 min­utes or un­til al dente. Drain and set aside.

Heat the oil in a medium saucepan over medium heat. Add the gar­lic, cele­riac, salt and pep­per and cook, stir­ring, for 4 min­utes. Add the rice and stir to coat. Add the stock and al­mond milk, 1 cup (250ml) at a time, stir­ring af­ter each ad­di­tion un­til the liq­uid is ab­sorbed. Once all the liq­uid is ab­sorbed, cook for 15 min­utes. Add the cau­li­flower and cook, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til the caulif lower is cooked. Add the pecorino and stir to com­bine.

Top the risotto with rose­mary and pine nuts, and sprin­kle with pep­per to serve. SERVES 4– 6.

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