Cauliflower And Gruyere Risotto Recipe

Name: Cauliflower And Gruyere Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Bring the stock to a boil.
2
Finely chop the onion and garlic. Saute them with the bacon bits in the hot oil.
3
Add the rice and stir over medium heat for 1-2 minutes until lightly colored.
4
Add the white wine. Once the liquid is absorbed, add the stock a little at a time, stirring constantly.
5
Cook cauliflower for 10 minutes, add to the risotto and cook 10 minutes longer.
6
Stir in cheese. Season with lemon juice, salt and pepper.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 cups stock or 5 cups broth, 1 onion, 1 garlic clove, 5 ounces bacon, diced, and more.

Yes, Cauliflower And Gruyere Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower And Gruyere Risotto

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