- Prep time
- 10 minutes PT10M
- Cook time
- 15–20 minutes PT20M
- 4 servings
Get some extra veggies on your plate with this fresh risotto featuring riced cauliflower, English peas, radishes and arugula!
- 5 tablespoons butter, divided
- ½ cup yellow onion, small diced
- 1 cup Arborio rice
- ½ cup white wine
- 2½–3 cups chicken or vegetable stock
- 2 cups riced cauliflower
- 1 cup English peas
- 2 tablespoons chopped parsley
- ½ cup grated Parmesan
- ½ teaspoon lemon zest
- Salt and pepper, to taste
- 2 radishes, halved and sliced thin, for garnish
- 1 ounce arugula, for garnish
- 3–4 teaspoons truffle oil, for garnish
On medium heat, melt 1 tablespoon butter in a medium, low-sided sauce pot. Add the onion and sauté for 2–3 minutes, until soft and translucent but without browning.
Add the rice and cook 1 minute, stirring constantly. Add the white wine and cook until all the liquid has been absorbed. Add the stock in 3–4 stages, stirring constantly—only add more stock once the previous addition has been absorbed. As the rice cooks, with the addition of more stock, the dish will become creamy.
When the rice is mostly tender but with a firm center, add the riced cauliflower, English peas, parsley and remaining butter. Stir until butter is completely melted into the risotto. Add the grated Parmesan and lemon zest and stir to melt in the cheese. Adjust seasoning with salt and pepper.
Spoon risotto onto a serving plate or bowl and garnish with shaved radishes and arugula. Finish with a drizzle of truffle oil over the top.