CAULIFLOWER AND GRUYERE RISOTTO

Cauliflower and Gruyere Risotto image

Provided by ElaineAnn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

5 cups stock or 5 cups broth
1 onion
1 garlic clove
5 ounces bacon, diced
1 tablespoon olive oil
10 ounces arborio rice
6 tablespoons white wine
18 ounces cauliflower florets
4 ounces gruyere cheese, grated
2 tablespoons lemon juice
salt and pepper

Steps:

Bring the stock to a boil.
Finely chop the onion and garlic. Sauté them with the bacon bits in the hot oil.
Add the rice and stir over medium heat for 1-2 minutes until lightly colored.
Add the white wine. Once the liquid is absorbed, add the stock a little at a time, stirring constantly.
Cook cauliflower for 10 minutes, add to the risotto and cook 10 minutes longer.
Stir in cheese. Season with lemon juice, salt and pepper.

Nutrition Facts : Calories 626.6, Fat 29.3, SaturatedFat 11.3, Cholesterol 55.3, Sodium 432.1, Carbohydrate 66.7, Fiber 5, Sugar 4.1, Protein 20