Cauliflower and turmeric risotto with crispy chickpeas

Ingredients

For 1 serving

• Carnaroli rice70 g
• Cauliflower200 g
• Cooked chickpeas100 g
• Onion30 g
• Vegetable broth450 ml
• Turmeric2 g
• Extra virgin olive oil10 g
• Parsley5 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: October – March

Method

1. Preheat the oven to 200 °C (fan). Rinse the cooked chickpeas and dry them very well with a tea towel: the drier they are, the crisper they get. Toss them with half the olive oil and a pinch of salt, spread them on a lined baking tray and roast for 20 minutes, shaking the tray halfway, until golden and crunchy.
2. Meanwhile heat the vegetable stock in a small pan and keep it hot over the lowest heat. Cut the cauliflower into small florets, about 1.5 cm; peel and chop the onion and chop the parsley.
3. Heat the remaining oil in a saucepan over medium heat and fry the onion for 3 minutes, until translucent; add the cauliflower and turmeric and cook for 2 minutes, stirring.
4. Add the rice and toast it for 2 minutes, until the grains are glossy; deglaze with the white wine and let it evaporate.
5. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often, until the rice is al dente and the cauliflower tender; taste and adjust the salt.
6. Rest for a minute off the heat and serve with the crunchy chickpeas, the parsley and a grind of black pepper.