Ingredients

Method

• 1 x 300 g packet Woolworths cauliflower florets
• 3 T olive oil
• sea salt and freshly ground black pepper, to taste
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 200 g Arborio rice
• 1⁄3 cup white wine
• 225 g chorizo, finely chopped
• 1 litre chicken stock
• 1 cup cream
• 100 g Parmesan, finely grated
• 3 T butter, cubed
• 2 lemons, zested

Method

Ingredients

1. Preheat the oven to 180°C. Place the cauliflower on a baking tray, drizzle with half the olive oil and season well. Roast for 15–20 minutes, or until soft.

2. Heat the remaining olive oil in a saucepan and add the onion, garlic and rice. Stir-fry for 2–3 minutes, or until the onion starts to brown. Add the wine and bring to a boil. Continue stirring until the wine has cooked away.

3. Add the chorizo and stir for 1 minute. Pour in half the stock and stir through. Bring to a boil, stirring occasionally, until the stock has been absorbed.

4. While the rice is cooking, place the cream and half the Parmesan in a saucepan and bring to a boil. Cook for 3–5 minutes, or until a creamy sauce forms. Season well.

5. Add the remaining stock to the risotto and cook until creamy.

6. Remove from the heat and add the butter and remaining Parmesan. Stir until melted and shiny. Check the seasoning.

7. Transfer to serving bowls and top with the cauliflower. Spoon over the Parmesan cream. Serve hot, garnished with lemon zest.

Find more risotto recipes here.

Photography: Jan Ras
Videography: Romy Wilson