Cauliflower & rocket risotto – Food & Home Magazine

Ingredients

• 650 grams cauliflower, cut into florets
• 1 Tbsp. olive oil
• 1 tsp. fresh thyme leaves
• 1 litre vegetable stock
• 2 cups water
• 50 grams butter, divided
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1½ cups arborio rice
• ⅓ cup white wine
• ½ cup shaved parmesan
• 2 Tbsp. toasted pine nuts or sunflower seeds
• 125 grams rocket, chopped