Risotto bianco with cauliflower

Name: risotto bianco with cauliflower
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1,25 liter water; 2 vegetable stock; 5 el traditional olive oil; 1 onion; 2 stem celery; 1 toe garlic; 1 dried chili pepper; 300 g risotto rice; 200 ml dry white wine; 25 g unsalted butter; 75 g Grana Padano cheese grated; 300 g baking flour

A tasty Italian recipe. The without meat / fish main course contains the following ingredients: traditional olive oil, onion, garlic and Grana Padano cheese (grated).

Ingredients

Directions

Bring the water to a boil in a pan and dissolve the bouillon tablets. Keep the stock on a low heat against the boil.
Meanwhile, cut the onion. Heat the oil in a skillet or small frying pan. Fry the onion gently in 4 minutes.
Cut the celery into small cubes, squeeze the garlic, add together and fry the fruit for another 3 minutes. Crumble the chilli pepper over the pan.
Add the rice and fry the granules for 1 min.
Pour the wine into the pan and bring everything to the boil while stirring. Let everything boil gently until the wine is absorbed by the rice.
Add a ladle of broth and let the rice boil again until the moisture is absorbed.
Repeat adding the broth until all the stock has been used. This takes about 20 minutes.
Taste if the rice grains are soft, but still have a nice bite. If the grains are still a little too hard, boil the rice for a few minutes.
Remove the pan from the heat and stir in the butter, cheese and pepper to taste. Put a lid on the pan and let the risotto stand for 3 minutes.
In the meantime, heat the remaining oil in a large frying pan with non-stick coating and fry the cauliflower on medium high heat until golden brown.
Turn the heat down and cook the florets in approx. 12 min. Until done. Sprinkle with salt and pepper.

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Nutrition

570Calories

Sodium0% DV1.220mg

Fat37% DV24g

Protein28% DV14g

Carbs21% DV64g

Fiber12% DV3g

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