Creamy Prosecco & Cauliflower Risotto

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It has been an awful rainy day here (and I think throughout the east coast), I’m tired and I was craving comfort food. I was in the mood for something really satisfying and warming, but I wasn’t in the mood for pasta or soup, so I settled on a risotto with cauliflower and prosecco. This recipe is the result of combining some ideas from 2 recipes by Jamie Oliver and Giada DiLaurentis. Here is the resulting recipe, I purposely made a lot so I can make some risotto cakes with the leftovers:

1.5 cups of rice (I used kohoku rose)

1 cup Prosecco (or champagne)

4-5 cups chicken stock (fine to use veggie stock or even water)

2-3 shallots, minced

1 onion, minced

1 clove garlic, minced

1 head of cauliflower, chopped into small pieces 

zest of 1 lemon

3-4 tablespoons chopped fresh parsley

2-3 tablespoons plain greek yogurt (non-fat)

1/3 cup parmesan cheese

salt & pepper to taste

2-3 tablespoons olive oil

1 tablespoon of butter

bacon (optional)

In a deep sauce pan, place the olive oil, butter, shallot, onion and garlic. With the heat on medium high, saute the onion mix until it starts to soften (3-4 minutes). Add the rice and stir to coat it. Immediately add the cauliflower and continue to stir, on medium high heat for another 3-4 minutes. Add prosecco and lemon zest, and cook down until most of the prosecco is absorbed. Start adding chicken broth, 1 cup at a time, allowing the broth to mostly be absorbed before you add another cup of it. Be sure to stir often so the rice doesn’t stick. Continue to add the broth one cup at a time until rice is fully cooked.  At the end add the parsley and parmesan and yogurt and stir. Top with chopped bacon. 

A couple of notes:

1. Might want to blanch the cauliflower up front – mine had a little bite to it still, so if you are trying to mask the cauliflower, it would be a good idea to pre-cook it slightly before adding it into the mix

2. Instead of topping with bacon, you could do an herby breadcrumb mix or just herbs, or some carmelized onions.

3. Might want to add a little fresh lemon juice at the end for an extra kick or maybe some truffle oil if you are feeling decadent.

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One Response

  1. Ooooo, this one sounds good. I might have to give it a whirl.

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