Cauliflower Risotto

[kirra]

Cauliflower Risotto
Seth Bixby Daugherty

Ingredients:

1 head peeled cauliflower
1 onion, diced small
4 oz. butter
1 quart vegetable stock
1 c. Parmesan cheese
1/2 c. chopped chives
salt and pepper to taste

Preparation:

First peel cauliflower and set aside. Sweat onions in butter until soft. Add cauliflower; sweat 1 minute. Add 1/3 of liquid and cook on low heat until liquid is absorbed. Repeat until liquid is absorbed into cauliflower. Finish with Parmesan and fresh chives. Season with salt and pepper and serve (goes great with chicken or fish).