AuthorParkash BainsCategoryentrees, gluten free, new recipesDifficultyIntermediateThe trick to making perfectly creamy risotto is that you use Arborio rice and don’t add all the liquid at once. The idea is to slowly keep adding liquid while cooking, and stirring often, as the rice absorbs more liquid and keeps getting creamier. And the truffle oil is essential in my opinion.
As amazing as it tastes, risotto is quite a rich and heavy dish when made the traditional way using cream and parmesan cheese. In this version I use a combination of Arborio rice and cauliflower, light coconut milk and only a small amount of cheese (you can replace the cheese with nutritional yeast to make it completely vegan). It comes out so creamy, flavourful, light and delicious that you will not go back to traditional risotto!
I have received many requests from friends and family for this recipe in the past year. So here it is!
Either grate or process cauliflower in a food processor to make it into cauliflower rice. Set aside.
Heat oil in a large pan. Add garlic and onion. Cook on medium heat for 4-5 minutes to sweat the onion.
Add rice and continue cooking while stirring for about 3 minutes more. Add 2 cups of broth. Cover and coook 8 - 10 minutes, stirring a couple of times in between. You will see that the Arborio rice absorbs liquid quite quickly as it cooks. Add 1/2 cup white wine and 1 more cup of broth. Cook for another 5 minutes.
Now add sun-dried tomatoes, pesto (if using), capers, turmeric, salt & pepper according to taste, and saffron (if using). Continue cooking and stirring for a couple of minutes before adding cauliflower and 1 cup of coconut milk.
Cook for about 10 minutes to allow the cauliflower to cook in with the risotto. Add the second cup of coconut milk as needed while cooking. You want the consistency to be perfectly creamy but not runny.
Finish cooking the risotto by adding the truffle oil and cheese. Remove from heat.
Serve with toasted slivered almonds as garnish.
Ingredients
Directions
Either grate or process cauliflower in a food processor to make it into cauliflower rice. Set aside.
Heat oil in a large pan. Add garlic and onion. Cook on medium heat for 4-5 minutes to sweat the onion.
Add rice and continue cooking while stirring for about 3 minutes more. Add 2 cups of broth. Cover and coook 8 - 10 minutes, stirring a couple of times in between. You will see that the Arborio rice absorbs liquid quite quickly as it cooks. Add 1/2 cup white wine and 1 more cup of broth. Cook for another 5 minutes.
Now add sun-dried tomatoes, pesto (if using), capers, turmeric, salt & pepper according to taste, and saffron (if using). Continue cooking and stirring for a couple of minutes before adding cauliflower and 1 cup of coconut milk.
Cook for about 10 minutes to allow the cauliflower to cook in with the risotto. Add the second cup of coconut milk as needed while cooking. You want the consistency to be perfectly creamy but not runny.
Finish cooking the risotto by adding the truffle oil and cheese. Remove from heat.
Serve with toasted slivered almonds as garnish.
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