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Cauliflower risotto with parsley & capers


Cauliflower risotto with parsley & capers Recipe

Ingredients:
  • 25g butter
  • 1 onion , finely chopped
  • 2 garlic cloves , crushed
  • 350g carnaroli or other risotto rice
  • 100ml dry white wine
  • 1.2 litres hot chicken stock
  • 400g cauliflower florets, roughly chopped
  • 100g parmesan , finely grated
  • 20g flat-leaf parsley , finely chopped
  • 1 tbsp capers , drained and roughly chopped
  • olive oil
Directions:
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