Cauliflower Cheats Risotto With Mint And Pistachio Oil
You'll love just how wonderfully creamy our classic risotto recipe is
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Cooking tools:
- Food processor
- Saucepan
- Nonstick skillet
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Serving bowl
Ingredients
- ½ cup (125ml) extra virgin olive oil
- 1 onion, finely chopped
- sea salt
- cracked black pepper
- 1½ cups (330g) risoni
- 2½ cups (625ml) boiling water
- 2 cups (500ml) chicken stock
- ½ cup (120g) crème fraîche
- ¼ cup (20g) finely grated parmesan
- 400g cauliflower florets, sliced
- 1½ cups mint leaves
- 2 tablespoons pistachios, chopped, plus extra to serve
- micro (baby) lemon balm leaves, to serve
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donnahay.com.au