Cauliflower risotto

Cauliflower risotto is a creamy and comforting dish that blends rich cauliflower and white rice, enhanced with white wine and parmesan. This recipe offers a healthier take on traditional risotto, featuring toasted almonds for added crunch.

19 Jan 2026
Cook time 35 min
Prep time 10 min

Ingredients:

4 cups chicken gravy
1 tbsp olive oil
1 onion
2 garlic cloves
1 tbsp fresh thyme
1 cup white rice
1/3 cup white wine
1 tbsp butter
1/2 cauliflower
1/2 cup grated parmesan cheese
2 tbsp fresh parsley
1/3 cup almonds

Cauliflower Risotto is a delightful twist on the traditional risotto that incorporates the rich, nutty flavors of cauliflower and the comforting taste of creamy rice. This dish is perfect for a cozy dinner and caters to those looking for a healthier and more vegetable-forward alternative to regular risotto.

Instructions:

1. Prepare the Ingredients:
- Finely chop the onion and mince the garlic.
- Chop or rice the cauliflower into small pieces.
- Toast and chop the almonds.

2. Heat the Gravy:
- In a medium saucepan, warm the chicken gravy over medium heat. Keep it warm on a low burner.

3. Cook the Base:
- In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat.
- Add the chopped onion and cook for about 5 minutes, or until soft and translucent.
- Add the minced garlic and fresh thyme, cooking for another 1-2 minutes until fragrant.

4. Toast the Rice:
- Add the white rice to the skillet, stirring well to coat it with the oil and toasting it lightly for about 2-3 minutes.

5. Deglaze with Wine:
- Pour in the white wine, stirring constantly until the liquid is mostly absorbed.

6. Cook the Risotto:
- Begin adding the warm chicken gravy one ladle at a time, continuously stirring after each addition until the liquid is absorbed. Repeat this process for about 18-20 minutes, or until the rice is tender and creamy. You may not need all of the gravy, or you might need a bit additional liquid (water or more gravy if available).

7. Add Cauliflower:
- About halfway through cooking the rice (around the 10-minute mark), add the chopped or riced cauliflower to the skillet. Continue to add ladles of gravy and stir until the rice and the cauliflower are both tender.

8. Finish the Risotto:
- Stir in the butter until melted and fully incorporated.
- Add the grated parmesan cheese, mixing well to achieve a creamy consistency.

9. Season and Garnish:
- Taste and adjust seasoning with salt and pepper as needed.
- Stir in the chopped fresh parsley.
- Sprinkle the toasted and chopped almonds on top before serving for a bit of crunch and added flavor.

10. Serve:
- Serve the cauliflower risotto immediately, garnished with extra parmesan cheese and parsley if desired.

Cauliflower Risotto offers a unique combination of flavors and textures that are sure to impress. Whether you're serving it as a main course or a side dish, this recipe brings together the creamy essence of risotto with the wholesome goodness of cauliflower. Enjoy your culinary creation with a sprinkle of fresh parsley and a handful of almonds for added crunch.

Cauliflower risotto FAQ:

What is the cooking time for cauliflower risotto?

The total cooking time for cauliflower risotto is approximately 18-20 minutes after adding the chicken gravy. Make sure to continuously stir and add ladles of gravy until the rice and cauliflower are tender and creamy.

How do I know when the risotto is done?

Risotto is done when the rice is tender but still has a slight bite (al dente) and the texture is creamy. You should be able to stir it easily without it being too soupy or dry.

Can I make substitutions for the white wine?

Yes, if you prefer not to use white wine, you can substitute it with additional chicken gravy or vegetable broth for deglazing, or use a splash of vinegar diluted with water for acidity.

How should I store leftover cauliflower risotto?

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a little extra gravy or water to restore creaminess as it may thicken when chilled.

What type of rice works best in this risotto?

For a creamy risotto, use Arborio rice, as it releases starch during cooking, creating the characteristic creamy texture. If Arborio is unavailable, other short-grain rices like Carnaroli can be used.

Tips:

- Preparation is key.: Ensure all ingredients are prepped and measured before you start cooking to make the process smoother.

- Consistency of the chicken gravy.: Make sure the chicken gravy is warm and easily pourable. If it's too thick, dilute it with a bit of water or chicken stock.

- Toasting the rice.: When you sauté the rice, make sure to toast it until it's slightly translucent, this helps in achieving a better texture for the risotto.

- Stir constantly, but not vigorously.: Keep stirring the risotto to release the starches from the rice, which gives it a creamy texture. However, be gentle to avoid breaking the rice grains.

- Add the chicken gravy gradually.: Pour in the chicken gravy a ladleful at a time, letting the rice absorb the liquid before adding the next. This ensures even cooking and a creamy consistency.

- Be mindful with the seasoning.: Both parmesan and chicken gravy have salt, so taste your risotto before adding any extra salt. Adjust seasonings at the end if necessary.

- Use high-quality parmesan cheese.: For the best flavor, use freshly grated high-quality parmesan cheese. It melts better and enriches the risotto's taste.

- Incorporate the cauliflower evenly.: Grate or finely chop the cauliflower and mix it well into the risotto halfway through the cooking process for an even distribution and texture.

- Finishing touches.: Once the risotto is cooked, remove it from the heat and stir in the butter and parsley. This will enhance the flavor and give a nice finish to the dish.

Nutrition per serving

4 Servings
Calories 500kcal
Protein 13g
Carbohydrates 70g
Fiber 6g
Sugar 6g
Fat 20g

Cauliflower risotto