Risotto "Tricolore"

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 head of cauliflower
• 2 tbsp butter
• 300 g rice (risotto rice)
• salt and pepper
• 100 ml white wine
• 1 vanilla pod(s)
• 1.2 liters of instant vegetable broth
• 250 g cherry tomatoes, red and yellow
• 150 g spinach, young (baby spinach)
• 2 tbsp olive oil
• lemon juice
• some honey
• 100 g Parmesan, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Peel the onion and garlic, then finely dice or chop. Wash and trim the cauliflower and divide it into small florets. Heat the butter in a large saucepan, sauté the onion and garlic. Add the rice, sauté briefly, season with salt and pepper, and deglaze with the wine. Halve the vanilla pod lengthwise and scrape out the seeds. Add the pod and seeds to the pan. Bring the vegetable stock to a boil, add the cauliflower, and cook for about 5 minutes. Remove the vegetables and set aside. Gradually add the stock to the rice, letting it reduce first before adding more stock. Continue until the rice has a creamy consistency (this takes about 25 minutes). Meanwhile, wash and halve the tomatoes. Wash the spinach and spin dry. 5 minutes before the end of the cooking time, heat the oil in a pan and sauté the tomatoes. Add the spinach, let it wilt, and season with salt and pepper. Fold the spinach mix and cauliflower florets into the rice. Season the risotto with lemon juice and honey, fold in the Parmesan cheese, and serve.