Saffron and parsley risotto with fried cauliflower and white bread crumbs

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and finely dice the onion and garlic. Heat 1 tbsp. butter in a pot, fry onion and garlic over low heat until transparent. Add rice and sauté briefly.

2. 2

   Season with salt, pepper and saffron. Add broth and wine bit by bit, stirring from time to time. Add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes

3. 3

   In the meantime, cut the cauliflower into florets from the stalk, wash thoroughly and cook in boiling salted water for about 10 minutes. Roughly dice toast and crumble finely in the universal chopper. Melt 2 tablespoons of butter in a frying pan. Fry white bread crumbs in it for about 5 minutes until crispy. Pour cauliflower into a sieve and drain well. Remove the crumbs from the pan and wipe out the pan.

4. 4

   Heat 1 tbsp. butter in the pan and fry the cauliflower florets for approx. 5 minutes, turning them over. Add the crumbs and fold in. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Stir parsley and parmesan into the risotto. Arrange on plates

Nutrition Facts

KCAL
400 kcal

CARBS
47 g

FATS
12 g

PROTEINS
12 g