Light Cauliflower Risotto

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light cauliflower risotto
From Stonesoup
serves 5-6

Inspired by Jamie Oliver from Jamie’s Italian.

The cauliflower makes this a lovely light risotto – that even feels a bit healthy. I love the crunchy contrast of the fried breadcrumbs with the soupy rice.

1 head cauliflower, cut into florettes with stems finely diced.
1 x basic risotto [above]
8 anchovies
2 slices sourdough bread, torn into fine crumbs
pinch chilli flakes

Add cauliflower stems to the softening onion and add the florettes to the stock so that they get added to the rice as the stock is added.

Add the anchovies at the same time as the rice.

When the risotto is resting, fry the breadcrumbs in a little olive oil until golden and crisp. Stir through a little chilli.

Serve risotto warm with breadcrumbs sprinkled over.