Cauliflower fennel risotto
Risotto is like comfort food to me. It’s warm, soft, a little bit creamy, deliciously flavoured and once you’ve got a basic risotto recipe you really can work i
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Stove
- Saucepan
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Grater
Ingredients
- 2 fennel bulbs, cut into eighths
- 1/2 head cauliflower, cut into florets
- 1/4 cup extra virgin olive oil
- 1 (150g) white onion, peeled and chopped
- 3 cloves garlic, sliced
- 1 1/2 cups arborio rice
- 4 -5 cups (1-1.25L) vegetable or chicken stock
- 2 teaspoons lemon thyme+
- 1/2 cup grated parmesan or pecorino cheese
- sea salt
- black pepper
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