Cauliflower Cheats Risotto With Mint And Pistachio Oil | Donna Hay

Ingredients

• ½ cup (125ml) extra virgin olive oil
• 1 onion, finely chopped
• sea salt and 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