Risotto with Cauliflower
by Editorial Staff
The dish turns out to be tender and satisfying. Risotto is good in itself and as a side dish.
Ingredients
- rice 200 g
- cauliflower 400 g
- white onion 1 pc.
- carrots 1 pc.
- bell pepper 1 pc.
- salt to taste
- dried cilantro 1 teaspoon
- anise to taste
- ghee 1 tbsp
- water 1 l
Directions
- Peel the onion head and cut it into half rings. Peel and cut the carrots into small cubes. Melt butter in a saucepan, add onion, lightly fry until golden brown. Add carrots, cilantro, anise and stirring, fry for another 5 minutes.
- Add rice, fry, stirring continuously so that it does not stick to the bottom of the pan, about 5 minutes. Then add a little boiled water at room temperature so that the water barely covers the rice. As the rice swells, add water, and so on until the rice is fully cooked. With this method, the rice will not be overcooked and will be hard on the outside, but soft on the inside.
- Cauliflower comes into play. Thawed or fresh, it must first be processed: wash it, disassemble it into small inflorescences, dry it. We put in a blender and grind to a state of large crumbs. Simmer in a pan with a little oil for about 10 minutes. Salt to taste.
- We clean the seeds from the pepper, cut them into small cubes, add to the rice, add a little water and salt.
- After all the water has been absorbed, add cauliflower to the rice and stir. We evaporate the remaining water for a couple of minutes and the risotto is ready!
Enjoy your meal!
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