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🍽️ Cauliflower Tomato Risotto

337 kcal · 30 min · 4 servings

Ingredients

• 100 g onions (2 onions)
• 25 g dried tomatoes (6 dried tomatoes)
• 4 sprigs thyme
• 2 stems sage
• 2 tbsp olive oil
• 150 g natural round-grain rice
• 600 ml classic vegetable broth
• 600 g small cauliflower (1 small cauliflower)
• 20 g green olives with herbs (pitted; 8 green olives)
• 150 g feta cheese
• salt
• pepper

Instructions

1. 1. Peel the onions and cut them into small cubes.
2. 2. Cut the tomatoes into thin strips.
3. 3. Wash the herbs, shake them dry, and pluck off the leaves. Set aside a few sage leaves and cut the rest into strips.
4. 4. Heat the oil in a large pot and sauté the onions until translucent.
5. 5. Add the rice, tomatoes, thyme, and cut sage. Sauté everything over medium heat, stirring, for 2 to 3 minutes.
6. 6. Pour in 200 ml of broth and bring to a boil. Simmer covered over low heat for about 20 minutes, stirring in the remaining broth gradually.
7. 7. Meanwhile, wash the cauliflower, trim the tough greens, and separate it into florets. Add it to the rice and cook covered for another 8 to 10 minutes.
8. 8. Slice the olives into rings and cut the feta cheese into cubes. Fold half of each into the rice.
9. 9. Season the risotto with salt and pepper. Plate it with the remaining olives and feta cubes. Garnish with the reserved sage leaves and serve.

Nutrition per serving

• kcal: 337
• Protein: 13 g · Fett/Fat: 16 g · Carbs: 33 g