Cook4Me+ Cauliflower and Almond Risotto

• 100 g arborio rice
• 60 g sweet Cévennes onion (or white onion), peeled and finely chopped
• 2 tbsp olive oil
• 60 ml Amaretto (or white wine)
• 200 g cauliflower, washed and finely chopped
• 450 ml vegetable stock
• 4 tbsp ground almonds
• 100 ml single cream
• 4 tbsp grated parmesan
• Salt, pepper

Prepare the ingredients.

Heat the oil in the pan.

Add the onion and cook until it begins to brown. Add the rice. Stir. Add the Amaretto. Stir for 1 minute.

Add the cauliflower and the stock. Season with salt and pepper if necessary.

Cooking time: 6 minutes

Add the ground almonds, parmesan and cream. Stir for 1 minute and serve.