Risotto purists might baulk at the absence of rice in this risotto but I think cauliflower rice is a wonderful way to enjoy all the gorgeous flavour of a traditional risotto without the heaviness. A fantastically quick midweek meal.
Serves: 4
INGREDIENTS
1 medium cauliflower
olive oil for sautéing
2 cloves garlic, finely diced
1 medium onion, finely diced
10 large sage leaves, roughly chopped
½ cup milk
zest 1 lemon
3 tablespoons cream
½ cup walnuts, roughly chopped
1 cup finely grated parmesan
sea salt and cracked black pepper
¼ cup pesto
¼ cup extra virgin olive oil
METHOD
Cut the cauliflower into large florets. Use a food processor to pulse to a rice-like consistency. You will probably need to do this in 2-3 batches depending on the size of your machine.
Heat a generous glug of oil in a large sauté pan over a medium heat. Add the garlic and onion. Cook until tender and translucent. Add the sage and cook for a further minute. Add the cauliflower, milk and lemon. Cook, moving frequently, for approximately 10 minutes until tender.
Stir through the cream and the walnuts. Cook for a further 2 minutes. Remove from the heat, add the parmesan and season generously.
Combine the pesto and the extra virgin olive oil. Drizzle over each bowl of risotto just before serving.
Will last up to 3 days in an airtight container in the fridge.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.