Cauliflower Risotto Recipe | olivemagazine
Try our cauliflower and fennel risotto for an easy yet impressive dish. Creamy arborio rice balances well with white wine, chopped cauliflower and fennel
Ingredients
- 1 clove garlic finely chopped
- 1 small onion finely chopped
- butter
- ½ small head cauliflower roughly chopped
- 1 bulb fennel halved and shredded
- 300g arborio rice
- 1 glass white wine
- fresh vegetable stock kept hot
- a small handful flat-leaf parsley roughly chopped
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