Cauliflower risotto

serves / 4 prep / 10 minutes cook / 35 minutes

Ingredients

1L chicken-style liquid stock 1 1⁄2 tbsp olive oil

1 brown onion, finely chopped 2 garlic cloves, finely chopped 3 thyme sprigs

1 1⁄2 cups arborio rice

1⁄3 cup dry white wine

25g butter, chopped

500g cauliflower, cut into small florets

1⁄2 cup grated parmesan

2 tbsp finely chopped flat-leaf parsley

1⁄3 cup slivered almonds, toasted

1. Bring stock in a small saucepan to the boil. Remove from heat. Cover to keep warm.

2. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium-high heat. Cook onion, garlic and thyme, stirring, for 5 minutes or until softened. Add rice and stir to coat grains in oil. Add wine and simmer for 1 minute or until absorbed. Add stock, a ladle at a time, stirring until stock is absorbed. Continue with remaining stock until rice is al’dente and stock is absorbed (this will take 20-25 minutes). Have 1 cup boiling water on hand (I used 2⁄3 cup) if you need a little extra liquid to finish cooking the rice. 3. Meanwhile, heat remaining 2 teaspoons oil with 25g butter in a large frying pan over medium-high heat. Cook cauliflower florets, tossing occasionally, for 10 minutes or until well browned and just tender. 4. Discard sprigs of thyme. Add cauliflower and parmesan and stir to combine. Stand, covered, for 2 minutes. Serve sprinkled with parsley and almonds.