Cauliflower Risotto

Cauliflower Risotto

• 2 Tbs. olive oil

• 1 onion, diced 

• 1 head cauliflower, finely chopped

• 2 cloves garlic 

• salt and pepper

• 1 cups arborio rice 

• 1/4 cup lemon juice

• 6 or 7 cups vegetable stock 

• 1/2 cup Parmesan cheese 

• Garnish with chives 

In a  large Dutch oven, add 2 tablespoons olive oil and warm over medium heat. Add the onion, a pinch of salt and pepper, and saute for 4 to 6 minutes or until soft and translucent. Add the cauliflower and garlic and cook for another 5 minutes or until the cauliflower has softened and reduced in volume.  Add the arborio rice and a large pinch of salt and stir well, making sure the rice is coated with the oil in the pan. Deglaze with lemon juice and cook until it is absorbed. 

Warm 6 cups of vegetable stock. Ladle in 1 cup of the stock in at a time letting the stock be mostly absorbed before adding in the next cup of stock. 

Fold in ½ cup of Parmesan cheese and garnish with chives and more Parmesan cheese. 

Makes about 4 to 6 servings.