Today is the 23rd
of the month. Automatically, you know what that means. The petrol gauge is flirting with the wrong
side of the half way mark and the improvised wine collection is running
dry.
And then of course, there is that box of salticrax that just happens to be lurking at the back of
the cupboard looking awfully austere and not the least bit tempting.
Don’t despair we
have a fabulous and budget friendly cauliflower risotto recipe for you to try
out.
At the risk of rambling I am not
going to get into just how delicious and completely satisfying this recipe is.
This meal cost in
the region of R50.00 and is more than enough for two people.
Ingredients
·
1 x medium sized onion
·
A head of cauliflower
·
A punnet of button mushrooms
·
A clove of garlic
·
A fresh chilli
·
Parmesan cheese
·
2 cups of chicken stock
·
Dried rosemary
·
Olive oil
·
Butter
Extras
– If you have leftover bits of cold meat in your fridge why not slice these up
and add to your risotto for a slightly more luxurious taste.
Directions
1.
Thinly slice your onion, brown it in some
olive oil or butter.
2.
Add your chopped garlic clove and chilli.
3.
Slice the mushrooms, smear some butter on a
baking tray, lay your mushrooms on it, season with black pepper, salt and dried
rosemary, bake at 170 degrees Celsius for around 10 minutes.
4.
Use a grater or a food processor and make rice out
of your (washed) cauliflower.
5.
Put your pan (with the onion mix) on a medium to
high heat, add the cauliflower rice to the pan and cook for a minute. Start
adding in your chicken stock 1/4 cup at a time. Stirring all the time, when the
liquid has reduced, add the next little bit, do this until it is finished.
6.
Turn
your pan onto a low heat, add your baked mushrooms pieces to the pan
and simmer for a bit. Expect your risotto to become nice and creamy.
7.
Top it
off with some Parmesan.
Easy, cheap, TASTY and filling.
Everything you want
in a budget meal.
