Ingredients
- 400 g cauliflower150 g smoked bacon2 tbsp of olive oil2 stems sage1 shallot350 g risotto rice200 ml almond milkSalt and pepper, from the millApprox. 1 l meat broth or vegetable broth50 g almond unpeeled150 g blue cheese2 tbsp of butter1 dash of lime juice
Instructions
1. Wash the cauliflower, clean it and cut into florets.
2. Cut the bacon into wide strips. Brown them together in oil in a hot pan and let the colour fade slightly. Remove the sage and fry the leaves briefly.
3. Peel and finely dice the shallot. Remove the cauliflower with the bacon and sage from the pan and sauté the diced shallots until translucent.
4. Add the rice, sweat briefly and deglaze with the almond milk. Season with salt and pepper, cover with stock and let the rice absorb it. Gradually add the stock over 15–20 minutes while stirring, until the rice is cooked with a light bite and the risotto is creamy.
5. After about 10 minutes, add the cauliflower and bacon again and cook together until done.
6. Coarsely chop the almonds. Dice the cheese and add half of it with the butter to the risotto. Season to taste with lime juice, salt and pepper. Serve sprinkled with the almonds, the remaining cheese and the sage leaves.
