Cheese Cauliflower Risotto

Ingredients

• 1 Litre Massel Liquid Stock Chicken Style
• 1 1/2 tbs olive oil
• 1 brown onion (finely chopped)
• 2 clove garlic (finely chopped)
• 3 sprig thyme
• 1 1/2 cup arborio rice
• 1/3 cup dry white wine
• 25 g butter (chopped)
• 500 g cauliflower (cut into florets)
• 1/2 cup parmesan (grated, plus extra to decorate)
• 2 tbs fresh flat-leaf parsley (finely chopped)
• 1/3 cup slivered almonds (toasted)

Directions

1. Bring Massel Liquid Stock Chicken Style in a small saucepan to the boil. Remove from heat. Cover to keep warm.
2. Meanwhile, heat 1 tbs of oil in a large saucepan over medium-high heat. Cook onion, garlic and thyme, stirring, for 5 minutes or until softened. Add rice and stir to coat grains in oil. Add wine and simmer for 1 minute or until absorbed. Add stock, a ladle at a time, stirring until stock is absorbed. Continue with remaining stock until rice is al dente and stock is absorbed (this will take 20-25 minutes). Have 1 cup boiling water on hand if you need a little extra liquid to finish cooking the rice.
3. Meanwhile, heat remaining 2 tsp of oil with 25g butter in a large frying pan over medium-high heat. Cook cauliflower florets, tossing occasionally, for 10 minutes or until well browned and just tender.
4. Discard sprigs of thyme. Add cauliflower and parmesan and stir to combine. Stand, covered, for 2 minutes. Serve sprinkled with parsley and almonds.