<Go Back>

Serves 1

Ingredients

100 grams Gorgonzola cheese
½ cup Roasted cauliflower flourettes
50 grams Butter
50 grams Grated Parmesan
250 ml Vegetable stock
200 grams Risotto base
Salt & pepper To taste

Recipe by:

Bellissimo Cucina & Trattoria

Method

• Heat stock in a wide based saucepan

• Add risotto base, cauliflower and gorgonzola cheese stir constantly

• When liquid is almost all absorbed taste the rice - it should be soft but with a little bite

• Stir in butter cheese and season to taste

• Serve immediately