With Cauliflower Risotto recipes
Ingredients
- 500g cauliflower, trimmed and roughly chopped
- 100g unsalted butter
- 1 small brown onion, finely chopped
- 2 cloves garlic, crushed
- ⅓ cup (80ml) dry white wine
- 1½ cups (300g) arborio (risotto) rice
- 1.5 litres hot chicken stock
- 2 tablespoons extra virgin olive oil
- 4 x 200g chicken breast fillets, skin on and wing bone in
- sea salt
- cracked black pepper
- ½ cup (50g) walnuts
- 1 cup sage leaves
- mascarpone
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