Best cauliflower and celeriac brown rice risotto Recipe

Hey guys! I will be posting about Simple cauliflower and celeriac brown rice risotto Recipe. Take a look around and let me know what you think!

cauliflower and celeriac brown rice risotto

INGREDIENTS

  • 1 cup (200g) short-grain brown rice
  • 1 tablespoon extra virgin olive oil
  • 4 cloves garlic, crushed
  • 1 small celeriac (300g), peeled and grated
  • sea salt and cracked black pepper
  • 1 litre hot vegetable stock
  • 2 cups (500ml) unsweetened almond milk
  • 400g cauliflower florets
  • ¼ cup (20g) finely grated pecorino
  • 2 tablespoons rosemary leaves
  • ¼ cup (40g) toasted pine nuts, chopped

METHOD

  1. Place the rice in a saucepan of cold salted water and place over high heat. Bring to the boil and cook for 15 minutes or until al dente. Drain and set aside.
  2. Heat the oil in a medium saucepan over medium heat. Add the garlic, celeriac, salt and pepper and cook, stirring, for 4 minutes. Add the rice and stir to coat. Add the stock and almond milk, 1 cup (250ml) at a time, stirring after each addition until the liquid is absorbed. Once all the liquid is absorbed, cook for 15 minutes. Add the cauliflower and cook, stirring occasionally, for 10 minutes or until the cauliflower is cooked. Add the pecorino and stir to combine.
  3. Top the risotto with rosemary and pine nuts, and sprinkle with pepper to serve.  Serves 4–6.

Hopefully a post about Easy cauliflower and celeriac brown rice risotto Recipe can provide benefits for us

See also  Best lemon, olive and butter bean chicken Recipe

Leave a Comment