Cauliflower and Kiwi Risotto with Parmesan Foam

Name: Cauliflower and Kiwi Risotto with Parmesan Foam
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 350 g Cauliflower; 4 piece Kiwis; 250 g Arborio rice; 120 g Parmesan cheese; 100 g Fennel; 750 ml Vegetable broth; 150 ml White wine; 40 g Butter; 2 tbsp Oil; 100 ml Crème fraîche; 1 tsp Salt; 0.5 tsp Pepper; 1 tbsp Lemon juice

Temps

50 min

Difficulté

difficile

Ingrédients

Budget

~12-16 €

Valeurs nutritionnelles

Score santé

Moyen · /100

380 kcal

par portion

24 gProtéines

15 gLipides

38 gGlucides

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Etapes

1
Preheat oven to 200°C and roast cauliflower florets with oil, salt and pepper for 20 minutes.
20 min
2
Heat the broth in a saucepan and keep it at a gentle simmer.
3 min
3
Finely mince the fennel.
3 min
4
Peel and blend the kiwis with lemon juice until smooth.
3 min
5
In a pan, melt the butter and cook the fennel for 2 minutes.
2 min
6
Add the rice and toast for 2 minutes, then deglaze with white wine.
3 min
7
Add the broth ladle by ladle, stirring constantly for 18 minutes.
18 min
8
Add the roasted cauliflower and kiwi purée in the last 3 minutes of cooking.
3 min
9
Whip the crème fraîche with grated parmesan to create a foam.
2 min
10
Serve the risotto in shallow bowls and top generously with parmesan foam.
2 min