Cauliflower Risotto

By Meals_by_Mel

Ingredients

• 6 cups low-sodium chicken or veg broth
• 1 tablespoon EVOO
• 1 large shallot, minced
• 2 celery stalks, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine, such as Pinot Grigio
• 1 cup cauliflower puree
• 1 teaspoon minced fresh thyme
• coarse salt and ground pepper
• grated Parmesan, for serving

Preparation

Step 1

1) In a medium saucepan, bring broth to a simmer. Reduce heat and keep warm.

2) Meanwhile, in a large heavy-bottomed skillet or pot, heat oil over medium-high. Add shallot and celery, reduce heat to medium and cook, stirring often, until vegetables are very soft, 10 mins. Add rice and stir to combine. Increase heat to medium-high and add wine. Cook, stirring, until almost evaporated, 1 minute.

3) Add 1/2 cup broth to skillet. Cook, stirring constantly, until broth is almost absorbed. Repeat, gradually adding broth 1/2 cup at a time and stirring constantly, until rice is tender but still al dente and sauce is creamy, 20 to 25 minutes. Add puree and thyme and stir to combine. Remove from heat and season to taste. Sprinkle with Parmesan.