Cauliflower Risotto With Blue Cheese & Asparagus
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 5 minutes
Cooking time: 5-10 minutes
Serves 1
- Oil for frying
- 1/2 clove garlic, peeled and finely diced
- 2 cups finely processed cauliflower florets
- 1/2 cup chicken stock
- 1/2 cup grated mozzarella
- 50g of your favourite blue cheese
- 5 small fresh asparagus spears, sliced up
Step 1 - Put a kettle of water onto boil and once boiled, place the asparagus spears into the water.
Step 2 - Heat the oil in a frying pan on low to medium heat. Add the garlic and fry for a minute or so until softened. Add the cauliflower and the chicken stock and cook for 2-3 minutes until the stiffness is taken out of it. Add the mozzarella and the blue cheese and allow to melt.