Romanesco cauliflower risotto

Serves 2

1 tbsp olive oil

1 onion, finely chopped

1 clove galic, crushed

100g Arborio rice

125ml vermouth

1 small Romanesco cauliflower, broken into florets

600ml chicken stock

3tbsp Parmesan cheese, grated

1. Heat the oil in a large, heavy bottomed sauté pan over a low heat, add the onion, cover and sweat for 5-10 mins until the onion is softened but not coloured. Add the garlic and cook for a further minute.

2. Place the cauliflower florets in a saucepan and cover with the stock, keeping hot over a low heat.

3. Add the rice to the onion and garlic and stir to coat each grain in the oil. Cook for about 2 mins until the rice starts to become translucent around the edges. Stir in the vermouth and cook until the liquid is almost fully absorbed.

4. Add the stock, a ladleful at a time, allowing each to absorb almost fully. When all the stock is absorbed, tip in the florets and stir through. Add two tablespoons of the Parmesan and stir through. Spoon into serving bowls and sprinkle with the remaining Parmesan.

(©2013 Chez Dave)