roasted cauliflower, sage and almond risotto
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roasted cauliflower, sage and almond risotto
  • 500g cauliflower, trimmed and chopped
  • 2 tablespoons olive oil
  • sea salt and cracked black pepper
  • ¼ cup (40g) chopped almonds
  • 1 bunch sage, leaves picked
  • 1.5 litres hot chicken stock
  • 60g butter
  • 1 brown onion, finely chopped
  • 1 ½ cup (300g) aborio rice
  • ½ cup (125ml) dry sherry
  • ½ cup (40g) finely grated parmesan
  • 100g Taleggio+ or strongly flavoured cheese, sliced