Parsley risotto with cauliflower

Name: Parsley risotto with cauliflower
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3-4 Tsp Vegetable broth; 1 Onion; 1 Garlic clove; 4 TABLESPOONS butter/margarine; 250 g Risotto Rice; 1/4 l dry white wine; 1 Cauliflower; 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 1-2 discs Toast or 3 tablespoons breadcrumbs; 50 g Parmesan (piece); 1/2-1 collar Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3-4 Tsp Vegetable broth
1 Onion
1 Garlic clove
4 TABLESPOONS butter/margarine
250 g Risotto Rice
1/4 l dry white wine
1 Cauliflower
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
1-2 discs Toast or 3 tablespoons breadcrumbs
50 g Parmesan (piece)
1/2-1 collar Parsley

Directions

1
Dissolve the stock in 800 ml boiling water. Peel and chop onion and garlic. Heat 1 tablespoon of fat in a saucepan. Sauté onion and garlic in it until transparent. Add rice and fry. Pour in wine, bring to the boil and simmer over a low heat for 25-30 minutes.
2
Stir more often and gradually stir in the broth.
3
Clean and wash the cauliflower and divide it into florets. Cook for about 10 minutes in little boiling water, covered with salt water. Drain and let drain.
4
Finely crumble the toast. Fry in a large pan in 1 tbsp. hot fat until golden brown. Remove and wipe out the pan. Heat 2 tbsp. fat in the pan. Sauté the cauliflower for about 5 minutes. Fold in the crumbs.
5
Season with salt, pepper and nutmeg.
6
Grate parmesan. Wash and finely chop the parsley. Stir both into the risotto. Season to taste with salt and pepper. Serve everything.