Cauliflower risotto with spring onions and breadcrunch

Name: cauliflower risotto with spring onions and breadcrunch
Total time: 30 min
Yield: 4
Ingredients: 500 gram baking flour; 1 liter vegetable stock; 3 shallot; 2 clove garlic; 3 tablespoon olive oil; 100 gram butter; 400 gram risotto rice; 250 milliliters White wine; 250 gram Whole grain bread; 1 Red pepper; 1 teaspoon thyme; 2 spring / forest onion; 100 gram Parmesan cheese

Ingredients

Directions

Cook the cauliflower florets in the stock for 3-4 minutes. Fry the shallots with the garlic in 1 tablespoon of olive oil and 25 grams of butter. Scoop the rice through and fry until the grains shine. Add the wine and stir until it is absorbed.
Spoon a ladle of broth with cauliflower florets and stir and heat until absorbed. Always add the stock in small quantities and continue stirring well until the rice softens.
Mix the bread crumbs with the red pepper and thyme and toast the crumbs in the rest of the olive oil and 25 grams of butter.
Mix the rest of the butter, the spring onion and cheese with the risotto. Sprinkle the risotto before serving with the breadcrunch.