BURLINGTON, Vt. -
Chef Cody Vasek from the Green Mountain Inn has a recipe for a different take on risotto.
Cauliflower Risotto
6 portions
1 quart yo mama- reduced cream
2 each caulifower- chopped fine
16 each red pearl onion- blanched
1 cup fresh peas- blanched
1 cup parmesan- grated
2 tablespoons chopped chives
12 each baby carrots- blanched
Heat reduced cream, add cauliflower, carrots, pearl onions, cook on medium heat for 8 minutes, until the cauliflower starts to get thick, add peas, parmesan, and salt and pepper to taste. Garnish with chives to serve.
