Cauliflower Risotto

The secret to this risotto lies in the cauliflower 'broth': that's where I start and where the risotto rice cooks. I finish the risotto with creamy Taleggio cheese, roasted hazelnuts, and a hint of toasted fennel seeds. I serve it with Italian-style vegetables dressed with basil vinaigrette.

Cauliflower Risotto

Cauliflower, pointed cabbage, carrot, white onion, edamame beans (young soybeans), yellow beetroot, leek, spinach, peas, courgette, celery, garlic, lemon, fresh basil, Kalamata olives, capers, fennel seeds, hazelnuts, Taleggio D.O.P. (made from pasteurised cow's milk), Carnaroli rice, Dijon mustard, white wine, organic vegetable stock, white wine vinegar, pepper and salt, sunflower oil.

Allergens: alcohol, koemelk, mosterd, noten, selderij, soja, sulfiet.

Microwave

Heat the risotto covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more people), serve with the vegetables.

Oven — 200°C, 15-30 minMarleen's choice

Preheat the risotto covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more people). Stir halfway through to ensure everything is heated through. Serve with the vegetables. Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy120,02 kcal

Protein3,78 g

Fat5,37 g

of which saturated1,22 g

Carbohydrates12,3 g

Dietary fibre2,17 g

Salt0,37 g

Average weight: 540 g

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