Cauliflower Risotto

Ingredients

• 400 g Cauliflower
• 150 g smoked ham
• 2 tbsp olive oil
• 2 sprigs sage
• 1 Shallot
• 350 g arborio rice
• 200 ml almond milk
• Salt
• Pepper (freshly ground)
• 1 l beef or vegetable broth
• 50 g raw almonds
• 150 g blue cheese
• 2 tbsp butter
• 1 splash lime juice

Instructions

1. 1.

   Wash and trim the cauliflower, cut into florets; leave whole or halve depending on size. Slice the ham into wide strips. In a hot pot, sauté in oil until lightly browned. Remove the sage leaves and briefly cook with the ham.

2. 2.

   Peel and finely dice the shallot. Add the cauliflower, ham, and sage to the pot, then sauté the shallots until translucent. Stir in the rice, cook briefly, then deglaze with almond milk. Season with salt and pepper, add broth, and let the rice absorb it. Gradually pour in more broth every 15–20 minutes while stirring, until the rice is al dente and creamy. About 10 minutes before done, re-add the cauliflower and ham to finish cooking together.

3. 3.

   Coarsely chop the almonds. Cube the blue cheese and fold half of it with butter into the risotto at the end. Season with lime juice, salt, and pepper. Garnish with remaining almonds, cheese cubes, and sage leaves before serving.