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🍽️ Creamy Risotto with Crispy Cauliflower and Bacon

753 kcal · 30 min · 4 servings

Ingredients

• 400 g cauliflower
• 150 g smoked ham
• 2 tbsp olive oil
• 2 sprigs sage
• 1 shallot
• 350 g risotto rice
• 200 ml almond drink (almond milk)
• salt
• pepper (from the mill)
• 1 l meat broth (or vegetable broth)
• 50 g almond kernels (unpeeled)
• 150 g blue cheese
• 2 tbsp butter
• 1 dash lime juice

Instructions

1. 1. Wash the cauliflower thoroughly. Remove the tough base and break the head into small florets. If the florets are very large, cut them in half to ensure even cooking. Cut the bacon into wide strips. Heat oil in a large pot. Fry the cauliflower and bacon until they have taken on some color. Pick the sage leaves off the stems and add them to the pot for a few seconds to fry.
2. 2. Remove the cauliflower, bacon, and sage from the pot and set them aside. Peel the shallot and cut it into fine cubes. Add the shallot cubes to the still-hot pot and sauté until translucent and soft. Add the rice and stir briefly. Deglaze the pot with the almond milk. Season with salt and pepper. Add enough broth to cover the rice. Let the rice absorb the broth. Gradually add more broth, stirring constantly, over 15 to 20 minutes. The rice is done when it has a slight bite and the risotto is creamy. After about 10 minutes, add the prepared cauliflower and bacon back in and finish cooking them t
3. 3. Roughly chop the almonds. Cut the cheese into cubes. Take half of the cheese and the butter and stir them into the finished risotto at the end. Season the dish with lime juice, salt, and pepper. Plate the risotto. Sprinkle with the chopped almonds, the remaining cheese, and the fried sage leaves. Serve immediately.

Nutrition per serving

• kcal: 753
• Protein: 33 g · Fett/Fat: 37 g · Carbs: 73 g