Cauliflower & Leek Risotto

food 07

What is your best tip for making a great risotto?

This one, at my cooking level, certainly turned out to be tasty and delicious. A big plus is it is packed with cauliflower and leek.


  • Aborio rice: 200g
  • Prosciutto: 50g
  • Cauliflower: half, chopped in florets
  • Leek: 1, chopped finely
  • Onion: 1, chopped finely
  • Parmesan: 40g, grated
  • Olive oil: 2tbsp
  • Basil: 1 sprig, chopped finely
  • White wine: 20cl (a small glass)
  • Stock: 700ml
  • Butter: 30g

Let’s do it:

  1. In the pan, on medium heat, place olive oil, onion, cauliflower, leek and prosciutto and cook until softened.
  2. Remove to set aside leaving a small amount in the pan.
  3. Add the rice, and mix well to coat the rice.
  4. Increase the heat and add the white wine at once.
  5. Mix well and reduce the heat.
  6. Add enough stock to wet the rice on high heat and reduce.
  7. Keep adding stock little by little making sure the pan is hot when you add it, then reduce the heat for the stock to be absorbed.
  8. Continue doing the same about 20mins.
  9. Add the vegetables and mix well.
  10. Keep adding stock until rice is al dente.
  11. Add the butter, parmesan and enough stock to give an almost soup like consistency.
  12. Serve at once with Basil.

Bon Appetit

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