Risotto with Bacon and Cauliflower
Ingredients
- Ingredients
- 1 onion
- 100 milliliters olive oil
- 350 grams Arborio rice
- 200 milliliters Almond milk (unsweetened)
- 1 l Vegetable broth
- 500 grams Cauliflower
- 80 grams Smoked bacon
- salt
- freshly ground peppers
- 3 sprigs Sage
- 40 grams almonds (with skin)
- 150 grams Blue cheese
- 1 Tbsp butter
- 1 tsp pink Peppercorns
Preparation steps
Peel the onion and chop finely. Cook until translucent in 1 tablespoon hot oil. Add the rice, sauté and pour in the almond milk. Gradually pour in broth and cook until the rice is al dente and the risotto is creamy, 15-20 minutes, stirring occasionally.
Rinse the cauliflower, pat dry and cut smaller as needed. Dice the bacon. Cook bacon along with the cauliflower until slightly browned in a hot pan in 1 tablespoon oil, about 5 minutes. Pour in a little water and cook half covered until tender, about 5 minutes. Remove lid and allow liquid to evaporate. Lightly season with salt and pepper.
Rinse the sage, pat dry and remove the leaves. Fry sage in in a small pot in remaining oil briefly. Drain on paper towels. Save flavored oil for another use.
Chop the almonds.
Dice the cheese and mix about half of the cheese and all of the butter into the risotto. Season with salt and pepper and arrange on plates. Sprinkle the bacon and cauliflower with the remaining cheese on top and garnish with nuts. Sprinkle with pink peppercorns and serve.
