Cauliflower Risotto with Sherry & Hazelnuts
Easy · 10 ingredients — shared from Reciquest
2 servings · Easy
Ingredients
- 2 Tbsp butter
- 1/2 tsp fresh thyme leaves, plus more garnish, if desired
- 1/2 tsp minced garlic
- 3 cups riced cauliflower (see page 250)
- 1/2 tsp kosher salt
- 1/4 tsp tsp ground black pepper
- 1/3 cup dry sherry
- 1/4 cup grated Parmesan cheese, plus more for garnish if desired
- 1/4 cup Mascarpone cheese (2 ounces)
- 1/4 cup chopped raw hazelnuts
Instructions
- Melt the butter in a large saute pan over medium heat. Add the thyme and garlic and cook for 1 minutes, or until fragrant.
- Added the riced cauliflower, salt, pepper and cook for 3 minutes, or until the cauliflower is beginning to soften. Add the sherry and cook for another 5 minutes, or until the cauliflower has absorbed almost all of the liquid.
- Stir in the Parmesan and Mascarpone cheeses and cook, stirring occasionally, until melted and creamy, about 3 minutes.
- Stir in the hazelnuts, then remove from the heat. Garnish with thyme leaves and more Parmesan cheese, if desired. Serve hot.
Tags: pepperplate-import