Learn How to Make Creamy Risotto (with Cauliflower & Pancetta)

pancetta

🥗Healthier: turkey bacon

💰Cheaper: bacon

Turkey bacon is lower in fat and calories, while bacon is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino can be less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat, while margarine can be a budget-friendly option.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol, while broth is cost-effective.

Start by turning the heat on low and adding a little bit of butter to a big pan.

Add 1.5 cups of arborio rice to the pan and stir together with the butter until it starts to melt and the rice becomes fragrant, about 2 minutes.

Add a whole chopped yellow onion to the pan and mix it with the rice and butter, cooking for about 2 minutes until the onion softens.

Increase the heat to medium and add 2 cups of low sodium chicken broth to the pan, stirring to combine.

After about 5 minutes, when the rice has absorbed the first batch of broth, add another cup of chicken broth.

Add bite-sized pieces of cauliflower to the pan with the broth and stir to combine, ensuring the cauliflower is submerged.

Continue adding chicken broth cup by cup, adding a total of 5 cups, and allowing the rice to absorb the liquid each time before adding more.

Once the risotto is creamy and has expanded, turn the heat down to low and add almost a stick of butter to the pan.

Let the butter melt and bubble, stirring to ensure it browns evenly until it reaches a nut brown color.

Drizzle the brown butter into the risotto and mix it in thoroughly.

Add the pre-cooked crispy pancetta to the risotto and mix it in.

Sprinkle in parmesan cheese and mix until creamy.

Season with cracked black pepper to taste, noting that salt may not be necessary due to the broth and pancetta.

Plate the risotto and garnish with fresh parsley for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens