Healthy Cauliflower, Corn & Bacon Risotto
This healthy cauliflower risotto is a winter dream and comes together in minutes.
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.