Parsley-Saffron-Risotto with cauliflower

Name: Parsley-Saffron-Risotto with cauliflower
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 TABLESPOONS Vegetable broth (instant); 2 TABLESPOONS Olive oil; 250 g Risotto rice; 1 jar (0.1 g) Saffron threads; 1/4 l dry white wine; 1 (approx. 800 g) Cauliflower; 7-10 Tbsp salt and pepper; 50 g Parmesan (piece); 1/2 bunch Parsley; 1 large slice of white or toast bread; 3 TABLESPOONS Butter

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 TABLESPOONS Vegetable broth (instant)
2 TABLESPOONS Olive oil
250 g Risotto rice
1 jar (0.1 g) Saffron threads
1/4 l dry white wine
1 (approx. 800 g) Cauliflower
7-10 Tbsp salt and pepper
50 g Parmesan (piece)
1/2 bunch Parsley
1 large slice of white or toast bread
3 TABLESPOONS Butter

Directions

1
For the risotto, peel onion and garlic and dice finely. Boil 3/4 l water. Dissolve stock in it. Heat the oil in a wide saucepan. Fry onion and garlic until transparent. Add rice and fry briefly until it starts to crackle.
2
Add saffron. Add wine and 200 ml of hot broth, bring to the boil and simmer over low heat.
3
As soon as the rice has absorbed the liquid, pour in hot stock again and again. Stir from time to time. Let the rice swell for about 30 minutes.
4
In the meantime, cut the cauliflower into florets from the stalk, wash thoroughly and cook in boiling salted water for about 10 minutes.
5
Grate parmesan. Wash parsley, shake dry, chop leaves. Finely grate the bread between your hands. Heat 2 tablespoons of butter in a frying pan. Roast bread crumbs in it for about 5 minutes until crispy, take them out and wipe the pan clean.
6
Drain the cauliflower well. Heat 1 tbsp. butter in a frying pan and fry the cauliflower florets for approx. 5 minutes, turning them over. Fold in the crumbs. Fold parsley and parmesan into the risotto.
7
Season to taste with salt and pepper. Arrange risotto and cauliflower.