While it’s fantastic to indulge in naughty meals for a little bit, at some point you’ll feel like enjoying something a bit healthier. This risotto is the best choice for making that transition back into lighter meals as it’s super tasty and is stocked full of good ingredients. You won’t have to worry about going back for seconds with this dish. It’s also super easy to cook which is great for when you’re sick of being in the kitchen.
- 1L chicken-style liquid stock
- 1 1/2 tablespoons olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 3 thyme sprigs
- 1 1/2 cups arborio rice
- 1/3 cup dry white wine
- 25g butter, chopped
- 500g cauliflower, cut into small florets
- 1/2 cup grated parmesan
- 2 tablespoons finely chopped flat-leaf parsley
- 1/3 cup slivered almonds, toasted
- Bring chicken stock to the boil in a small saucepan. Remove from heat. Cover.
- Meanwhile, heat 1 tablespoon of oil in large saucepan over medium-high heat. Cook onion, garlic and thyme, stirring for 5 minutes or until softened. Add rice. Stir to coat grains in oil. Add wine and simmer for 1 minute or until absorbed.
- Next, add stock, a ladle at a time, stirring until stock is absorbed. Continue with remaining stock for about 20 minutes or until rice is al dente and stock is absorbed. Use one cup of boiling water if you need extra liquid to finish cooking the rice.
- Meanwhile, heat remaining 2 teaspoons oil and 25g butter in large frying pan over medium-high heat. Cook cauliflower florets, tossing occasionally, for 10 minutes or until well browned and just tender.
- Discard sprigs of thyme. Add cauliflower and parmesan and stir to combine. Stand, covered, for 2 minutes. Serve sprinkled with parsley and almonds.