- Half head of cauliflower
- 80g unsalted butter
- Small brown onion, finely chopped
- 1 garlic clove, chopped
- 300g Arborio rice
- 900ml vegetable stock
- 300ml thickened cream
- 1/2 bunch sage leaves
Preheat the oven to 180°C. Chop the cauliflower in a food processor until it resembles rice.
Melt 40g butter in a Dutch oven. Cook onion and garlic for a few minutes.
Add the rice and cauliflower and stir, then add the vegetable stock.
Bring to the boil, then cover tightly with foil and bake for 30 minutes.
Remove from oven and rest for 10 minutes. Stir the cream through risotto and season.
Meanwhile, melt remaining 40g butter in a small saucepan over medium-high heat. Cook for 2-3 minutes until golden brown. Add sage and cook for 30 seconds or until crisp, then remove from heat.
Drizzle butter and sage over risotto.