Filter
Reset
Sort ByRelevance
Stephanie Karek
Cauliflower risotto with spring onions and breadcrunch
Share
Tweet
Pin
Whatsapp
Print
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.
-
50 minMain dishsticking potato, onion, winter carrot, traditional olive oil, minced beef, tomato cubes, leeks, extra mature grated cheese,casserole with minced meat and vegetables
-
30 minMain dishsweet potato, sugarsnap, sesame oil, peanut oil, sunflower oil, pumpkin, oyster mushroom, Chestnut mushroom, fresh ginger, soy sauce,stir-fried sweet potatoes with mushrooms
-
30 minMain dishwatermelon, fresh fresh mint, Kalamata olives without pit, extra virgin olive oil, white tuna steak, traditional olive oil,white-tuna steak with watermelon
-
40 minMain dishmaize, Eggs, saveloy, ground cumin, cucumbers, pickles, flour, garlic, onion, sunflower oil,corn burgers with cucumber salad
Nutrition
940Calories
Sodium0% DV4.1g
Fat57% DV37g
Protein52% DV26g
Carbs37% DV111g
Fiber36% DV9g
Loved it