Cauliflower and Gruyere Risotto

Name: Cauliflower and Gruyere Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 5 cups stock or 5 cups broth; 1 onion; 1 garlic clove; 5 ounces bacon, diced; 1 tablespoon olive oil; 10 ounces arborio rice; 6 tablespoons white wine; 18 ounces cauliflower florets; 4 ounces gruyere cheese, grated; 2 tablespoons lemon juice; salt and pepper

Submitted by ElaineAnn

"A Swiss recipe with an Italian accent."

Download

Ready In:: 30mins
Ingredients:: 11
Serves:: 4

ingredients

5 cups stock or 5 cups broth
1 onion
1 garlic clove
5 ounces bacon, diced
1 tablespoon olive oil
10 ounces arborio rice
6 tablespoons white wine
18 ounces cauliflower florets
4 ounces gruyere cheese, grated
2 tablespoons lemon juice
salt and pepper

directions

Bring the stock to a boil.
Finely chop the onion and garlic. Sauté them with the bacon bits in the hot oil.
Add the rice and stir over medium heat for 1-2 minutes until lightly colored.
Add the white wine. Once the liquid is absorbed, add the stock a little at a time, stirring constantly.
Cook cauliflower for 10 minutes, add to the risotto and cook 10 minutes longer.
Stir in cheese. Season with lemon juice, salt and pepper.