This is one of my favorite risottos. It is rich and creamy. Amazing taste!

  • 3 tablespoons butter
  • 1/2 cup peaches, finely diced
  • 1/2 medium onion, chopped
  • 1 chopped garlic clove
  • 1 head finely diced cauliflower
  • 1 ounce chopped prosciutto
  • 1 tablespoon fresh basil, chopped
  • 1/4 cup mascarpone
  • 1/4 cup dry white wine
  • 1/4 cup vegetable broth

  • Make the Cauliflower “Rice". Using a food processor or a grater, grind the cauliflower until it is rice size
  • Melt 3 tablespoons butter in a large saucepan over medium-high heat. Add finely diced peaches, chopped onion, and 1 chopped garlic clove. Cook for 9-10 minutes, stirring frequently, until liquid is thickened.
  • Add  finely diced cauliflower, broth and  dry white wine. Cook until it starts to reduce approximately 10 min.
  • Stir in 1/4 cup mascarpone  and 1 ounce. chopped prosciutto; top with fresh basil



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