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Cauli Risotto

A clever way to get non-vegetable eaters to enjoy cauliflower or broccoli.
Cauli Risotto
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You Will Need:

  • ½ small cauliflower or broccoli
  • butter
  • canola oil
  • 2 t (10 ml) Ina Paarman’s Masala Spice
  • 4 cups (1 litre) boiling water
  • 4 t (20 ml) Ina Paarman’s Vegetable Stock Powder
  • 1 cup (250 ml) risotto or ordinary long grain rice
  • 1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
  • 2 T (30 ml) fresh parsley, chopped

Method:

Break and cut the cauliflower into small florets. Slice the hard stems into coins.

In a medium size heavy bottom saucepan melt, over high heat, 1 T (15 ml) of butter and 1 T (15 ml) oil. Stir-fry the cauliflower until golden brown.

Season with Masala Spice, spoon out with a slotted spoon and keep on one side.

Mix the boiling water and Stock Powder in a jug and keep it on the side. Melt another 2 T (30 ml) butter and 2 T (30 ml) oil in the same saucepan and add the rice. Stir-fry the rice until it has absorbed the butter/oil and starts to brown a little.

Now start adding the stock mixture, a soup ladle at a time. Keep stirring gently, over medium heat. When half the stock mixture has been added stir the Cheese Sauce into the remaining stock and keep adding this stock mixture to the rice until all liquid is absorbed.

It takes about 15 minutes. Stir in the reserved cooked cauliflower.

Switch off the heat and cover the saucepan with a lid.

Leave to stand for about five minutes before serving.

Top with a little chopped parsley and serve with chopped, skinned tomatoes on the side.

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Cauli Risotto

A clever way to get non-vegetable eaters to enjoy cauliflower or broccoli.
Cauli Risotto

You Will Need:

  • ½ small cauliflower or broccoli
  • butter
  • canola oil
  • 2 t (10 ml) Ina Paarman’s Masala Spice
  • 4 cups (1 litre) boiling water
  • 4 t (20 ml) Ina Paarman’s Vegetable Stock Powder
  • 1 cup (250 ml) risotto or ordinary long grain rice
  • 1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
  • 2 T (30 ml) fresh parsley, chopped

Method:

Break and cut the cauliflower into small florets. Slice the hard stems into coins.

In a medium size heavy bottom saucepan melt, over high heat, 1 T (15 ml) of butter and 1 T (15 ml) oil. Stir-fry the cauliflower until golden brown.

Season with Masala Spice, spoon out with a slotted spoon and keep on one side.

Mix the boiling water and Stock Powder in a jug and keep it on the side. Melt another 2 T (30 ml) butter and 2 T (30 ml) oil in the same saucepan and add the rice. Stir-fry the rice until it has absorbed the butter/oil and starts to brown a little.

Now start adding the stock mixture, a soup ladle at a time. Keep stirring gently, over medium heat. When half the stock mixture has been added stir the Cheese Sauce into the remaining stock and keep adding this stock mixture to the rice until all liquid is absorbed.

It takes about 15 minutes. Stir in the reserved cooked cauliflower.

Switch off the heat and cover the saucepan with a lid.

Leave to stand for about five minutes before serving.

Top with a little chopped parsley and serve with chopped, skinned tomatoes on the side.

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