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Baked Cauliflower Risotto with Sage and Hazelnuts
Ingredients
  • 400g cauliflower
  • 80g unsalted butter
  • 2 eschalots, finely chopped
  • 1 garlic clove, chopped
  • 1⅓ cups (295g) Arborio rice
  • 850ml chicken stock
  • 300ml thickened cream
  • ½ bunch sage leaves
  • Toasted hazelnuts and grated parmesan, to serve
Steps
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