Lemon cauliflower risotto

served with artichoke hearts and almonds

This atypical risotto combines the fresh flavours of the lemon with the crunchy texture of the almonds and the creaminess of the arborio rice.

Vegan
Gluten-free

Preparation time:

40 min.

Difficulty level:

Easy

Allergens:

tree nut, celery, soya

Utensils:

Thin grater

Juicer

Ingredients

Cauliflower

Onion

Lemon

Garlic

Vegetable broth

Arborio rice

Slivered almonds

Artichoke hearts

Turmeric powder

Mix of provencal herbs

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2397
573
9
1
112
10
19
28
0
383

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 180 degrees.

Wash all the vegetables. Peel and finely chop the onion and garlic. Take the florets of the cauliflower apart and cut them into slices.

Place parchment paper on a baking tray and add the cauliflower slices. Make sure they all touch the tray. Drizzle them with 2 tablespoons of olive oil and season with half of the aromatic herbs and optionally salt and pepper. Bake them in the oven for 15 minutes.

Bring 1/2 litre water to a boil and dissolve the broth.

Heat 1 tablespoon of olive oil in a medium-size pot and sauté the onion and garlic for about 3 minutes until they brown. Add the rice and stir for a few minutes, so it gets lightly toasted. Season with the remaining herbs, turmeric powder and salt and pepper to taste.

Grate the lemon peel and squeeze its juice. Add both the zest and juice together with the roasted cauliflower slices to the pot. Reserve some of the zest to decorate the dish later.

Add half of the broth to the pot, making sure that the liquid covers most of the rice and vegetables. Let it reduce to half its volume and add the remaining broth. This cooking process will take approx. 15 minutes over medium heat. When the liquid almost completely evaporates, the rice will become very creamy. Try the rice to make sure it's completely cooked.

Lemon cauliflower risotto

served with artichoke hearts and almonds

This atypical risotto combines the fresh flavours of the lemon with the crunchy texture of the almonds and the creaminess of the arborio rice.

Not included: olive oil, salt, pepper

Instructions

Preheat the oven to 180 degrees.

Wash all the vegetables. Peel and finely chop the onion and garlic. Take the florets of the cauliflower apart and cut them into slices.

Place parchment paper on a baking tray and add the cauliflower slices. Make sure they all touch the tray. Drizzle them with 2 tablespoons of olive oil and season with half of the aromatic herbs and optionally salt and pepper. Bake them in the oven for 15 minutes.

Bring 1/2 litre water to a boil and dissolve the broth.

Heat 1 tablespoon of olive oil in a medium-size pot and sauté the onion and garlic for about 3 minutes until they brown. Add the rice and stir for a few minutes, so it gets lightly toasted. Season with the remaining herbs, turmeric powder and salt and pepper to taste.

Grate the lemon peel and squeeze its juice. Add both the zest and juice together with the roasted cauliflower slices to the pot. Reserve some of the zest to decorate the dish later.

Heat 1 tablespoon of olive oil in a frying pan and brown the artichokes for just one minute over high heat. Cut them into 4 parts.

Serve the risotto on a plate and decorate it with the pieces of artichoke, the remaining lemon zest and slivered almonds.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2397
573
9
1
112
10
19
28
0
383

kJ
kcal
g
g
g
g
g
g
mg
mg

Lemon cauliflower risotto

served with artichoke hearts and almonds

This atypical risotto combines the fresh flavours of the lemon with the crunchy texture of the almonds and the creaminess of the arborio rice.

Not included: olive oil, salt, pepper

Instructions

Preheat the oven to 180 degrees.

Wash all the vegetables. Peel and finely chop the onion and garlic. Take the florets of the cauliflower apart and cut them into slices.

Place parchment paper on a baking tray and add the cauliflower slices. Make sure they all touch the tray. Drizzle them with 2 tablespoons of olive oil and season with half of the aromatic herbs and optionally salt and pepper. Bake them in the oven for 15 minutes.

Bring 1/2 litre water to a boil and dissolve the broth.

Heat 1 tablespoon of olive oil in a medium-size pot and sauté the onion and garlic for about 3 minutes until they brown. Add the rice and stir for a few minutes, so it gets lightly toasted. Season with the remaining herbs, turmeric powder and salt and pepper to taste.

Grate the lemon peel and squeeze its juice. Add both the zest and juice together with the roasted cauliflower slices to the pot. Reserve some of the zest to decorate the dish later.

Heat 1 tablespoon of olive oil in a frying pan and brown the artichokes for just one minute over high heat. Cut them into 4 parts.

Serve the risotto on a plate and decorate it with the pieces of artichoke, the remaining lemon zest and slivered almonds.

Nutrition values

Per portion

Energy: Calories: Fat: Saturated Fat: Carbohydrate: Sugar: Dietary Fibre: Protein: Cholesterol: Sodium:

2397 573 9 1 112 10 19 28 0 383

kJ kcal g g g g g g mg mg

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2397
573
9
1
112
10
19
28
0
383

kJ
kcal
g
g
g
g
g
g
mg
mg