2 slices bread crumbed
2 tbsp walnuts
1 medium cauliflower
2 leeks sliced
4 garlic cloves crushed and chopped
300g risotto rice
100ml white wine
1.4 l veg, rabbit,turkey or chicken stock
75g finely grated cheese
Mix bread crumbs and chopped walnuts. Place on a baking tray and cook in oven at 200C for 10 mins until brown not black.
Chop cauliflower and dry fry stalk with leeks for 5 mins till soft.
Add garlic and rice and fry for another 5 mins.
Add wine and cook until all wine absorbed
Add 700 ml stock and cook stirring until absorbed
Repeat with second 700 mls
Towards end dry fry cauliflower florets for 5 mins till lightly cooked
5 mins before risotto ready add cauliflower florets.
Serve topped with walnut crumbs and cheese
Serves 4
Takes about 1 hour
Developed from a Denis Cotter recipe
2 tbsp walnuts
1 medium cauliflower
2 leeks sliced
4 garlic cloves crushed and chopped
300g risotto rice
100ml white wine
1.4 l veg, rabbit,turkey or chicken stock
75g finely grated cheese
Mix bread crumbs and chopped walnuts. Place on a baking tray and cook in oven at 200C for 10 mins until brown not black.
Chop cauliflower and dry fry stalk with leeks for 5 mins till soft.
Add garlic and rice and fry for another 5 mins.
Add wine and cook until all wine absorbed
Add 700 ml stock and cook stirring until absorbed
Repeat with second 700 mls
Towards end dry fry cauliflower florets for 5 mins till lightly cooked
5 mins before risotto ready add cauliflower florets.
Serve topped with walnut crumbs and cheese
Serves 4
Takes about 1 hour
Developed from a Denis Cotter recipe
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