A classic, cosy way to cook rice, the risotto stands out not only as a filling and delicious dish but as a veritable winter warmer. And this healthy cauliflower risotto ticks all the boxes.
This recipe, from Executive Chef Kerry Kilpin’s new offering at Steenberg Wine Farm’s Bistro Sixteen82 winter menu, nails it.
The new winter menu at Bistro Sixteen82, curated by Kilpin, embodies the essence of winter comfort. Featuring an array of fresh, local, and seasonal ingredients, the menu includes highlights such as umami-glazed Cape Bream and heart-warming desserts like Valrhona chocolate marquise, promising a sensory feast that celebrates the best of what the colder months have to offer.
But if you can’t make it to the lush foothills of the Steenberg valley, Chef Kilpin has this healthy cauliflower risotto recipe to cosy you up.
The key to a perfect risotto
Use the right rice
A short-to-medium grain rice does well and absorbs the liquid, making it velvety and rich. Another tip: don’t wash the rice beforehand – you want that extra starch to create a good, rich texture.
Go slowly
Per Jamie Oliver, cook your risotto slowly on low heat. Also add your broth in ladles: this gives the rice time to absorb each spoonful of broth, slowly plumping up that grain.
Pay attention
Like the perfect scrambled egg, you can’t leave a risotto unattended. Stir frequently to prevent the dish from sticking to the bottom of the pan and make sure the rice never dries out.
Healthy Cauliflower, Corn & Bacon Risotto
Ingredients
- 1 onion, chopped
- 100 g butter
- 2 cloves garlic, chopped
- 200 g risotto rice
- 200 ml Steenberg Sauvignon Blanc, or dry white wine
- 15 ml smoked paprika
- 1 cup frozen corn
- 250 g streaky bacon, chopped
- ½ head cauliflower blended roughly to make “cauliflower rice”
- 2 cup chicken stock
- 2 sprigs rosemary, chopped
- 125 g parmesan, grated
- 20 g parsely
Instructions
- Sweat your onions and garlic with 50g butter in a pot for about 2 minutes.
- Add your rice, cook for a further minute until the rice starts to go translucent on the outside.
- Add the wine and allow the wine to cook off and the rice to absorb all the liquid.
- Add the paprika, bacon and enough stock to cover the rice. Cook on a medium heat.
- After a further 2 minutes, add the cauliflower, corn and rosemary and top with stock. Throughout the cooking process you will add stock and stir from time to time. Keep your risotto moist at all times. If you run out of stock and your rice isn’t cooked, top up using water.
- Once your rice is about 2 minutes off from being cooked, add the parmesan, butter and parsley and allow to melt. Season to taste and enjoy with a glass of Steenberg Sauvignon Blanc.
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- The Easy Vegan Fudge Squares You’ll Want To Eat Every Minute
- Yeast-Free Hot Cross Buns That Rise Perfectly Every Time
