This clever risotto combines blitzed cauliflower with rice for a lighter, yet still luxuriously creamy, dish that evokes the comfort of cauliflower cheese. Finished with crispy lemon breadcrumbs, it's a perfect balance of fresh and indulgent.
In a nod to the classic 'modern but traditional' dilemma, this recipe marries opposing styles: it's lighter than a standard risotto thanks to the cauliflower, while maintaining the rich, cheesy depth of a cauliflower cheese. The result is a satisfying, crowd-pleasing meal.
Start by blitzing half a cauliflower in a food processor until it resembles rice. Sauté onion and garlic in butter, then add the cauliflower 'rice' along with arborio rice. Gradually add warm vegetable stock, stirring until the rice is tender. Stir in grated Parmesan and a knob of butter for silkiness. Serve topped with lemon zest and toasted breadcrumbs for a bright, crunchy finish.