Pesto Duo #2 - Cauliflower risotto with pesto

(serves 4)

Inspired by Jamie Oliver: Italy

Cauliflower risotto - a continuation of the cauliflower fettish this winter, adds a bit of a crunch to the regular risotto and the pesto is just a sensational addition, enhancing the flavours and giving it a strong oomph! 

Prep time: 10 min

Cooking time: 45 min

Ingredients: 

1L chicken and/or vegetable stock

50g butter

1 large onion, peeled and finely chopped

1 leek, finely chopped
2 cloves of garlic

400g risotto rice

2 glasses of white wine
1/2 head of cauliflower
200mL cream

salt and pepper

50g freshly grated Parmesan cheese
Pesto

Method:
1. Cut the cauliflower into bite size pieces.
2. Bring the stock to the boil, add the wine and let cauliflower simmer in it.
3. Heat pot, add half the butter and sauté the garlic, onion and leek on low heat.
4. Add risotto rice and add the rest of the  butter and continue stirring until rice turns slightly translucent.
5. Add stock one ladle at a time, stirring constantly until absorbed before adding more. 
6. When almost finished adding the stock, then start adding in the cauliflower.
7. Mix in the cream and add salt and pepper to taste.
8. Serve with pesto and Parmesan cheese.