Cauliflower and Gruyere RisottoTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 5 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:110.8 kcal
Proteins:3.1 g
Fats:8.3 g
Carbohydrate:5.2 g
Fibers:0.5 g
Sugar:0.7 g
Cholesterol:10.9 mg
Sodium:168.8 mg
Calcium:71.7 mg
Energy:710 kcal
Proteins:20.1 g
Fats:53.3 g
Carbohydrate:33.3 g
Fibers:3.3 g
Sugar:4.4 g
Cholesterol:70 mg
Sodium:1081.5 mg
Calcium:459.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1200
ml
stock or broth
1
onion
1
clove garlic
150
g
bacon in small pieces (lardons)
15
ml
olive oil
300
g
risotto rice (eg, arborio)
100
ml
white wine
500
g
cauliflower
125
g
grated gruyere cheese
50
g
cress
30
ml
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.
