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Parmesan and cauliflower risotto with fried zucchini

Name: Parmesan and cauliflower risotto with fried zucchini
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 cauliflower, cut into small florets (to give 4 cups); 1 garlic clove, finely chopped; 1 1/2 cups (375ml) milk; 40g unsalted butter; 2 tbs olive oil; 1 onion, finely chopped; 1 cup (200g) carnaroli or arborio rice; 1L (4 cups) hot vegetable stock; 100g mascarpone cheese; 80g parmesan, finely grated (about 1 cup); 1 zucchini, sliced into thin rounds; Parmesan and basil leaves, to serve

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Parmesan and cauliflower risotto with fried zucchini

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by delicious. team

delicious. team

Oct 03, 2015

Creamy, satisfying risotto is a staple during winter. Add a generous handful of parmesan for a fab umami hit.

1/2 cauliflower, cut into small florets (to give 4 cups)
1 garlic clove, finely chopped
1 1/2 cups (375ml) milk
40g unsalted butter
2 tbs olive oil
1 onion, finely chopped
1 cup (200g) carnaroli or arborio rice
1L (4 cups) hot vegetable stock
100g mascarpone cheese
80g parmesan, finely grated (about 1 cup)
1 zucchini, sliced into thin rounds
Parmesan and basil leaves, to serve

Method

1.

Place the cauliflower, garlic and milk in a saucepan over low heat with 1/2 tsp salt. Bring to a simmer and cook for 10 minutes until most liquid has evaporated and the cauliflower is tender. Keep warm.
2.

Meanwhile, heat butter and 1 tbs oil in a wide pan over medium-low heat. Add onion and cook for 2-3 minutes until softened. Add rice and stir for 2 minutes to coat grains. Begin adding hot stock a ladleful at a time, stirring and making sure each is absorbed before adding the next, until rice is al dente. This will take about 20 minutes – you may not need all the stock. Stir in mascarpone, cauliflower mixture and grated parmesan, then rest, covered, for 3 minutes for flavours to mingle.
3.

Meanwhile, fry zucchini in remaining oil in a frypan over medium-high heat for 1-2 minutes until just coloured. Stir zucchini into risotto, season with salt and pepper, then serve warm, garnished with basil and shaved parmesan.