Cauliflower Risotto using Breville Multi Chef
Ingredients
Scale
- 4 cups chicken or vegetable stock
- 1 cup water
- 1 Tbs. olive oil
- 1 large white onion, chopped
- 1/2 head cauliflower, cut into 1/2-inch florets
- 1 1/2 cups Arborio rice
- 1/4 cup dry white wine
- 1/4 cup chopped parsley
- 1 cup grated Parmesan cheese
- 1/2 tbsp ground oregano
- Salt and Pepper to taste
Instructions
- Press the SAUTÉ/SEAR button and then the START/CANCEL button. Heat butter and olive oil then add chopped garlic and onions. Cover with the lid and cook for around 3 minutes until translucent or until onions has softened.
- Add the arborio rice and mix well.
- Replace the lid and cook for around 2-3 minutes until rice becomes glossy.
- Stir in the chicken stock, add the ground oregano, and mix well. Replace the lid and press the RISOTTO button and the START/CANCEL button.This will cook for about 20-30 minutes.
- When the risotto has been cooking for around 15-18 minutes, Add the cauliflower, chopped parsley, grated parmesan cheese, and salt and pepper just so the rice will absorb the flavor before it gets done.
- Give a quick stir and serve wqith more grated parmesan cheese