Cauliflower Risotto using Breville Multi Chef
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Ingredients
  • 4 cups chicken or vegetable stock
  • 1 cup water
  • 1 Tbs. olive oil
  • 1 large white onion, chopped
  • ½ head cauliflower, cut into ½-inch florets
  • 1½ cups Arborio rice
  • ¼ cup dry white wine
  • ¼ cup chopped parsley
  • 1 cup grated Parmesan cheese
  • ½ tbsp ground oregano
  • Salt and Pepper to taste
Directions
  1. 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.
  2. Add the arborio rice and mix well.
  3. Replace the lid and cook for around 2-3 minutes until rice becomes glossy.
  4. 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.
  5. 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.
  6. Give a quick stir and serve wqith more grated parmesan cheese
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2013/12/cauliflower-risotto-breville-multi-chef/