Cauliflower Risotto with Caramelized Pears, Blue Cheese and Walnuts

Cauliflower Risotto with Caramelized Pears, Blue Cheese and Walnuts: A healthy and gluten-free makeover of a traditional risotto packed with flavor! Easy 30-minute step-by-step recipe.

Course Main Course

Cuisine European

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 208kcal

Author Elena Szeliga

Ingredients

2 pears
1 tablespoon honey
1 medium-sized Romanesco cauliflower or regular
1 tablespoon olive oil
2 cloves garlic
1 shallot
1 glass white wine optional
450 ml or 1/2 qt vegetable broth
50 grams or 1.8 oz Parmesan (or any other hard cheese for vegetarians)
70 grams or 2.5 oz blue cheese
a handful walnuts
salt
black pepper
parsley to serve

Instructions

Preheat the oven to 180° C or 350° F. Cut each pear into 8 wedges and remove the seeds. Place the wedges on a backing dish covered with parchment paper in a single layer. Coat them in honey from all sides. If your honey is no liquid enough, microwave it for 20 seconds. Put the pears in the oven for 20 minutes. 5 minutes before the end, add walnuts to the backing dish or microwave them for 30 seconds to release the flavor.
Meanwhile, cut the cauliflower into florets. Pulse them in a food processor until they resemble small grains of rice. Set a pot with the vegetable broth on medium-low heat.
Finely chop garlic cloves and a shallot. Set a skillet with a lug of olive oil over medium heat. Sauté for about 2 minutes or until translucent. Add the cauliflower rice and stir fry for 2 minutes. Add white wine (if using, if not - use a bit more vegetable stock). Let the wine evaporate and add the broth. Cook until the liquid is mostly absorbed, stirring occasionally, for around 15-20 minutes until soft but not mushy.
Dice the blue cheese, grate Parmesan and roughly chop the toasted walnuts. Add to the skillet. Season with salt and pepper to taste. Serve with honey-glazed pears and chopped parsley. Enjoy!

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