Creamy Lemon Risotto with Parmesan Cauliflower
I was craving risotto so badly, and it was definitely time to make it again since it has been a while. Creamy, cheesy and lots of lemon is my favorite way to eat it and I barely ever cook it a different way. However, I still had a cauliflower that had to be used soon, so I decided to roast in the oven with parmesan instead of using the cheese in the risotto.
This recipe serves 4.
300g risotto rice
1 shallot, finely chopped
1 garlic clove, minced
1lt vegetable stock
100ml dry white wine
1/3 cup mascarpone
Juice of 1 lemon
2 tablespoons parsley, finely chopped
1 tablespoon butter
1 tablespoon olive oil
For the cauliflower:
1 small cauliflower, cut into florets
1 tablespoon olive oil E.V.
Pinch of salt
1/3 cup parmesan cheese
Preheat the oven to 200C and line an oven tray with a sheet of parchment paper. Spread out the cauliflower florets, drizzle with olive oil and season with salt. Roast the cauliflower for 15-20 minutes, turning them over halfway. Once the cauliflower is cooked, sprinkle the parmesan cheese over the florets and roast for another 3-5 minutes until the parmesan has melted and there are some nice golden spots.
In a saucepan, bring your stock to a boil; keep on low heat until ready to use.
Melt the butter and oil in a large pan over medium heat. Cook the shallot until translucent and then add the garlic and cook for another 30 seconds. Add the rice and stir for 1 minute, then pour in the wine and stir until evaporated. Now add 1 cup of stock to the rice, keep stirring until all the stock has been absorbed. Repeat this step until all the stock has been used and the rice is tender but still firm. You might need less or more stock, so taste frequently. Finally stir in the lemon juice and mascarpone and season with salt and pepper.
To serve, divide the risotto among the four plates, top with the cauliflower florets and sprinkle the parsley. Serve hot and enjoy!